1. Wash the okra under cold running water and, with a small sharp knife, scrape the skin lightly to remove any surface fuzz. Cut off the stems and slice each pod crosswise into ½-inchrounds.
2. Drop the tomatoes into boiling water and remove them after 15 seconds. Run them under cold water and, with a small sharp knife, peel them, cut out the stems, then slice the tomatoes in half crosswise. Squeeze the halves gently to remove the seeds and juice, and chop the pulp coarsely.
3. Fry the bacon in a heavy 12-inch skillet set over moderate heat, turning the slices frequently with tongs until they are crisp and brown and have rendered all their fat. Transfer the bacon to paper towels to drain.
4. Pour off all but about ¼ cup of the fat remaining in the skillet and add the onions and green peppers. Stirring frequently, cook over moderate heat for 5 minutes, or until the vegetables are soft but not brown.
5. Add the okra and, still stirring from time to time; cook uncovered for about 15 minutes. When the okra is tender, add the tomatoes, chilies and salt, reduce the heat to low, and simmer, tightly covered, for 10 minutes.
6. Taste for seasoning, then mound the okra in a heated serving bowl and sprinkle the bacon slices on top. Serve at once.
