Grilled Okra with Spicy Chipotle Dipping Sauce

Grilled Okra with Spicy Chipotle Dipping Sauce

Chipotles are small peppers that have been dried through a smoking process and have a deliciously smoked flavor, pairing perfectly with the grilled okra.


serves 4-6


2 (.5 pound) packages okra

1-2 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon pepper

Chipotle Sauce:

½ cup sour cream

¼ cup mayonnaise

1 chipotle in adobo, coarsely chopped (canned)

1 tablespoon adobo sauce from the can of chipotles

1 teaspoon ground annatto (optional)

1 teaspoon chili powder

2 cloves garlic, finely minced

1 tablespoon lemon or lime juice

½ teaspoon sea salt

2 green onions, chopped as garnish



Preheat a grill to high heat. (See below for alternatives if you don't have a grill).

Toss the okra in a mixing bowl with the olive oil, salt and pepper until well coated. Set aside.

In a food processor or blender, puree the sour cream, mayonnaise, chipotle, adobo sauce, ground annatto, chili powder, garlic, lemon or lime juice and the salt. Blend until thoroughly combined. Taste and add more adobo sauce, lemon or lime juice and salt if needed. Pour the sauce into a small serving cup and chill while grilling the okra.

Lay the okra onto the grill in a single layer. Cover and cook for about 1-2 minutes, on each side making nice grill marks, about 5-8 minutes total.

Transfer the hot grilled okra to a serving plate and serve immediately with the chipotle sauce and chopped green onions as a garnish.

No grill? You can also roast the okra in high heat in the oven or in a scorching-hot cast-iron skillet over high heat. The okra will taste a little less smoky, but no less delicious.

Store the leftover chipotles in adobo in a clean jar or other seal-able container. Store in the fridge for several more weeks or freeze in small portions for up to 3 months.


vegetable plate

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