Ingredients:
1 lb okra; stems trimmed
1 c red wine vinegar (can also use a combination of red wine vinegar, red wine, and white vinegar)
2 tb salt
3 tb olive oil or bacon fat
2 onions, chopped
3 cloves garlic, minced
1 lb fresh or canned tomatoes peeled, seeded, and diced
1 jalapeno pepper
1 tsp honey or brown sugar
salt and freshly ground black pepper to taste
optional: fresh basil or parsley, chopped, to taste

Method:
1. Combine the okra, vinegar and salt in a medium bowl. Let stand for 30 minutes. 2. Rinse okra under cold water; drain. You can save the marinade in the freezer for the next time you make the recipe. 3. Heat the fat in a large skillet or dutch oven over medium heat. Add the onion and garlic and cook until lightly colored around the edges, 4-5 minutes. 4. Add tomatoes and honey or sugar. 5. Cook uncovered over medium-low heat about 30 minutes or until thick. 6. Add the okra and season with salt and pepper to taste. Cook until the okra is tender, about 10 minutes longer. 7. Sprinkle with the fresh basil or parsley.

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