Charred Okra Relish

Stephanie Izard makes this supersimple Asian-inspired relish to serve alongside grilled meat.

  • Total Time:
  • Servings: 6

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  • 1 poblano chile
  • 1 pound okra
  • Canola oil, for brushing
  • Salt
  • Pepper
  • 1 1/2 tablespoons Asian fish sauce
  • 1 tablespoons minced shallot
  • 1/2 tablespoons malt vinegar

How to make this recipe

  1. Light a grill. Grill the poblano, turning, until charred all over. Transfer to a bowl, cover tightly with plastic wrap and let cool. Peel, stem and seed the poblano, then 
cut into 1/4-inch dice.

  2. Brush the okra with oil and season with salt and pepper. Grill over high heat, turning, until lightly charred all over, 
3 to 5 minutes. Let cool, then cut off the stems and slice the okra crosswise into 1/4-inch rounds.

  3. In a medium bowl, toss the okra with the poblano, fish sauce, shallot and vinegar. Season with salt and pepper and serve.

Contributed By Published June 2015

1033591 recipes/charred-okra-relish 2015-05-15T20:09:02+00:00 Stephanie Izard fast|side-dishes|sauces-and-condiments|make-ahead|healthy|grilling-barbecuing|summer|6|barbecue-cookout june-2015 recipes,charred-okra-relish 1033591

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