Creole Tomato and Okra Salsa

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Large mixing bowl
• •Rubber spatula

Instructions

1. 1

   Prepare the okra

   Here's the secret to okra that doesn't turn slimy: you cook it fast and hot before it ever meets liquid. Heat a cast iron skillet over high heat until it's nearly smoking. Add the oil, then the okra slices in a single layer. Let them sear without stirring for two minutes until they char slightly on the bottom. Flip and cook another two minutes. The high heat seals the cut surfaces and gives you tender okra with beautiful char marks instead of that slippery texture folks complain about.

   Dry your okra completely before slicing. Any water on the surface creates steam instead of sear, and steam is the enemy here.
2. 2

   Season and cool the okra

   Transfer the charred okra to a large mixing bowl. While it's still hot, sprinkle with half the Creole seasoning and a pinch of salt. Toss gently. The warm okra absorbs seasoning better than cold, and that's flavor you're building right from the start. Let it cool to room temperature while you prep everything else.

3. 3

   Dice the tomatoes

   Cut your Creole tomatoes into a rough half-inch dice. Don't drain the juice and seeds unless your tomatoes are especially watery. That liquid carries flavor and helps the salsa come together. If you can't find Creole tomatoes, use the ripest, most fragrant tomatoes at your market. Smell them. A tomato worth eating smells like summer.

4. 4

   Build the holy trinity base

   Add the diced onion, celery, and bell pepper to the bowl with the okra. This is the holy trinity, the backbone of Louisiana cooking. The onion brings sweetness, the celery adds a clean bite, and the bell pepper rounds everything out with its gentle vegetal flavor. Add the minced garlic and jalapeño. Toss everything together.

5. 5

   Add tomatoes and seasonings

   Add the diced tomatoes with their juices to the bowl. Sprinkle the remaining Creole seasoning, smoked paprika, cayenne, salt, and black pepper over the top. Drizzle the apple cider vinegar and lime juice across everything. The acid brightens the tomatoes and balances the richness of the charred okra.

   Start with less cayenne than you think you want. You can always add heat, but you can't take it away. Taste after resting and adjust.
6. 6

   Fold in fresh herbs

   Add the chopped parsley, basil, and green onions. Fold everything together gently with a rubber spatula. You want the tomatoes to release some juice but not turn to mush. The herbs should stay bright and fresh, not bruised.

7. 7

   Rest and adjust

   Cover the bowl and let the salsa rest at room temperature for at least thirty minutes, or refrigerate for up to four hours. This resting time lets the flavors marry and the seasonings penetrate. Before serving, taste and adjust. Add more salt if it tastes flat, more lime if it needs brightness, more hot sauce if you want fire. The salsa should taste bold and layered, with the charred okra standing out against the sweet tomatoes.

Chef Tips

• •Look for okra pods no longer than three inches. Larger pods tend to be tough and fibrous. The skin should be bright green and snap cleanly when you bend them.
• •If Creole tomatoes aren't available, heirloom varieties work beautifully. What you want is a tomato that smells like something, with thin skin and meaty flesh. Avoid anything pale or rock-hard.
• •This salsa improves after resting but doesn't keep well past the first day. The tomatoes release too much liquid and the okra loses its texture. Make it the morning of your gathering for best results.
• •Serve with sturdy tortilla chips that won't break under the chunky salsa. At Lagniappe, we also offer it alongside grilled Gulf fish or spooned over blackened chicken.

Advance Preparation

• •The okra can be charred up to two hours ahead and held at room temperature.
• •Complete salsa can rest covered at room temperature for up to two hours, or refrigerated for up to four hours. Bring to room temperature before serving for best flavor.
• •Prep all vegetables the morning of serving, but don't combine until an hour before you plan to eat.

Frequently Asked Questions

Nutrition Information

1 serving (about 175g)