• Guincitos Verdes En Escabeche Pickled Green Bananas

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    • 2 c. extra virgin olive oil
    • 1 c. vinegar
    • 12 peppercorn (whole black peppers)
    • 1/2 teaspoon salt
    • 2 whole bay leaves
    • 1 1/2 lbs. onions, peeled and sliced
    • 2 cloves garlic, chopped


    1. In a Calder (heavy kettle), mix ingredients included in A, and cook over low heat for 1 hour. Allow to cold.
    2. Trim ends of bananas and slit just the peel, lengthwise on both sides, in a deep pot, bring to a boil water to cover bananas. Add in bananas, cover and boil over low heat for 15 min. Drain and peel.
    3. Fill the pot with ingredients included C and bring rapidly to a boil. Add in peeled bananas, cover and boil over low heat for 10 min. Add in 1 c. of water and boil for 5 min. Drain and allow to cold.
    4. Cut bananas into 1 inch rounds. Place in a deep glass or possibly porcelain dish, alternating with the Escabeche sauce. Marinate for 24 hrs. Serve as an appetizer.

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