Serves four as a side or six to eight as an appetizer

For okra:
2 pounds okra
1/2 cup red wine vinegar
1 tablespoon olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Green Chile Aïoli, for serving (recipe follows)

Grilling grid or skewers

Direct heat

Scrub okra pods with a vegetable brush or terrycloth washcloth to remove the fuzz. Pat dry and place in a non-reactive shallow baking dish or bowl. Toss with the vinegar and let set for 30 minutes: toss occasionally. After 30 minutes, drain and rinse the okra and pat dry. Trim the cap of the okra pods with a paring knife, but don’t cut into the pod itself – this way the whole vegetable is tender and can be eaten. Dry the bowl and return the okra to the bowl. Stir together the oil and spices and pour over the okra and give them a good toss to coat.

Set up grill for direct grilling over high heat. Brush and oil grates and grid before cooking.

Skewer or cook directly on the grill grid. Cook for 2 to 4 minutes per side until tender with a little charring. Serve hot or at room temperature with dipping sauce.


Green Chile Aïoli

makes 1 cup

3/4 cups good quality mayonnaise
3 tablespoons canned diced green chilies
1 clove garlic, minced
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin

Combine all of the aïoli ingredients in a blender or food processor and blitz until smooth. Cover and refrigerate until ready to serve. Best if made a couple hours ahead. Green Chile Aïoli will keep covered in the refrigerator for one week.