Okra in Tangy Jalapeno Tomato Sauce

1 lb of okra
2 jalapenos
3 tbsp of extra virgin olive oil
1 onion
4 cloves of garlic, minced
1/3 cup of cilantro
1 lb rip tomatoes, peeled and diced or one 14 ounce can tomatoes, juice reserved
1tsp coriander
1/2 tsp ground allspice
salt and pepper
2 tbsp of lemon juice

Cut off okra stems without cutting into seed part of pods. Remove membranes and seeds from jalapeno peppers if you like less heat; chop peppers.
Heat 2 tbsp oil in deep skillet or saute pan. Add okra and saute over medium heat for 2 minutes, stirring often. Remove from pan with slotted spoon.
Heat 1 tbsp oil in pan. add onion and saute over medium heat for 5 minutes or until it begins to turn golden, stirring often. Add garlic and jalapeno peppers and saute for 30 seconds. Stire in 3 tbsp cinlantro, tomatoes, tomato juice, coriander, allspice, salt, and pepper. Bring to a boil. Return okra to pan. cover and cook over medium low heat for 20 minutes or until okra is tender.
Uncover and cook for 5 minutes if sauce is too thin. Lightly stir in lemon juice, being careful not to break up okra and heat through. Remove from heat and stir in reminaing oil and reminaing cinlantro. Taste and adjust seasoning. Serve hot, lukewarm, or cold.

Number of Servings: 4

Recipe submitted by SparkPeople user STRIVE4BALANCE.