Sunday, January 10, 2010

pickled okra salsa

A friend who knows I'm an okra pickling fiend just sent this to me (from Jan 2010 Southern Living Magazine) and I'm super stoked to try it!

Pickled Okra Salsa
5 whole pickled okra, sliced
1/2 cup chopped sweet onion
4 tsp chopped fresh cilantro
1 tsp fresh lime juice
1/4 tsp salt
1/8 tsp. ground pepper
1 (14.5 oz.) can diced tomatoes with mild green chiles, drained
Pulse first 6 ingredients and half of tomatoes in a food processor 4 to 6 times or until thoroughly combined. Stir in remaining diced tomatoes. Serve immediately, or cover and chill. Store in refrigerator for up to 7 days. If refrigerated, let stand at room temperature 15 minutes before serving.
Makes 1 1/2 cups. Prep time: 10 min.

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