1/2 c. chopped onions
1/2 c. chopped bell pepper
2-4 pods fine chopped hot pepper
3 tbsp. Wesson oil
3 c. chopped tomatoes
1 can tomato sauce
3 c. fresh cut okra
1/2 c. celery
2 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper

In skillet, saute onion and peppers in oil. Stir in remaining ingredients. Cook until okra and celery are tender - 30-40 minutes. In the summer when okra and tomatoes are fresh, I omit the chili powder and tomato sauce.