Wash the fresh okra under cold running water, and
with a small sharp knife scrape the skin lightly to
remove any surface fuzz
Frozen okra needs only to be
thoroughly defrosted and drained
Pat the okra com-
pletely diy with paper towels, cut off the stems and slice
crosswise into 1/2 inch-thick rounds
Peel and coarsely
chop tomatoes.
In a heavy 10-inch skillet, fry the bacon over moderate
heat, turning the pieces frequently with tongs until they
are crisp and brown and have rendered all their fat
Transfer the bacon to paper towels to drain.
Add the okra, onion and salt to the fat remaining in the
skillet and, stirring constantly, cook over moderate heat
for 10 minutes
Watch carefully and regulate the heat so
that the vegetables do not burn
Add the tomatoes and
chili and cook over high heat for 2 minutes, still stirring
constantly
Reduce the heat to low and, stirring the mix-
ture occasionally, simmer uncovered for about 15 min-
utes, or until the okra and tomatoes are soft
Season to
taste.
To serve, transfer the entire contents of the skillet to a
heated bowl and arrange the bacon on top
