/e2586d75-1f50-4ccd-af1a-8577561d4a26--Y75A5088.jpg)
-
Serves
4
Author Notes
A departure from fried okra, this grilled take hang of on this quintessential Southern vegetable is determined to convert even the most skeptical okra doubter attributable to the addition of Sriracha in salt form. —Beth Kirby | {native milk}
-
Test Kitchen-Authorised
Ingredients
2 tablespoons
Sriracha
3 tablespoons
sea or kosher salt
2
limes’ worth of zest
1
lime’s worth of juice
-
Olive oil for brushing
24
okra
-
Lime wedges for serving
Instructions
- Heat oven to 200°F
- Spread Sriracha very thinly on a silpat-lined baking sheet. I train a tiny offset spatula.
- Bake 1 hour and 20 minutes or till Sriracha is totally dry. Cool and peel from silpat. Don’t turn oven off.
- Grind to a powder both with a mortar and pestle or in a mini food processor. Be gentle whenever you make train of the latter.
- Add in salt, juice, and zest, then crush or pulse to combine.
- Spread combination wait on on silpat and bake at 200°F for 1 1/2 to 2 hours till completely dry. Cool. Crush or assignment to salt consistency. Will even be made forward and saved in an hermetic container.
- Heat grill, skewer okra, and brush evenly with olive oil. Sprinkle with Sriracha Lime Salt.
- Grill about 4 minutes per aspect. Aid with extra wedges of lime and Sriracha for dipping — for folks who admire it extra piquant!
A Southern writer with a cast-iron skillet & a digital camera. Freelance food writer & photographer. Blogs at Localmilkblog.com
Leave a Reply