- 6 large ripe tomatoes, peeled, seeded, and coarsely chopped or 3 cups canned peeled tomatoes, seeded and coarsely chopped
- 2 cups fresh or frozen corn kernels
- 1 pound fresh or frozen okra, topped, tailed and cut into ½-inch rounds
- 1 habanero chile
- Place all of the ingredients in a medium-sized saucepan and add 2 cups of water.
- Bring to a boil, then lower the heat, cover and cook for 20 minutes.
- Serve hot.
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