Pickled Okra Salsa

Yield: 1 1/2 cups

Ingredients

• 5 whole pickled okra, sliced
• 1/2 cup chopped sweet onion
• 4 teaspoons chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 1/4 teaspoon salt*
• 1/8 teaspoon freshly ground pepper*
• 1 (14.4 ounce) can diced tomatoes with mild green chiles, drained

Instructions

1. Pulse first 6 ingredients and half of tomatoes in a food processor 4 to 6 times or until thoroughly combined.
2. Stir in remaining diced tomatoes.
3. Serve immediately or cover and chill.
4. May be stored in the refrigerator up to 7 days. If refrigerated, let stand at room temperature 15 minutes before serving.

Notes

* If desired, substitute Creole seasoning (such as Zatarain’s) for the salt and pepper.

Attribution

Southern Living magazine, January 2010; posted by LuAnn B., "Tofu Queen."