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Guineos en Escabeche (Puerto Rican Green Banana Salad)

This is a great salad that is a bit unusual but in a very good way! It is delicious and well worth trying.
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Print Recipe
Course Dinner, Salad, Side Dish
Cuisine Puerto rican cuisine, Puerto Rico

Ingredients
  

  • 4 Green Banana Make sure these are very green, or as green as you can get.
  • ½ cup White Vinegar
  • 1 cup EVOO
  • ½ White onion diced
  • 6-8 Manzanilla pimento stuffed olives, sliced
  • 1 Garlic small head, minced
  • ½ cup Roasted red peppers diced
  • 1 Bay Leaf
  • 6 Peppercorns
  • ½+ Sea Salt

Instructions
 

  • Peel the green bananas, and then slice them into about ½-¾ inch rounds
  • Place them in salted boiling water. Watch them closely as you don't want them to become mushy. When they are soft enough to be forked, they are ready.
  • Pour them into a strainer, then put them in a bowl in an ice bath.
  • Place the vinegar, EVOO, garlic, onions, bay leaf and peppercorns in a sauce pan and bring to a simmer. Simmer until the onions and garlic are fragrant and soft.
  • Let the escabeche cool, or place it in an ice bath as well. Then pour the escabeche over the bananas.
  • Cover the bowl and place in the refrigerator overnight, then serve.
  • With the amount of oil and the vinegar these can keep longer in the refrigerator. They can be placed in Bell jars, and weighted. Make sure the oil completely covers the banana mixture. Place in the refrigerator and they should keep for days without problem.
  • Use this dish as a side for Pasteles along with the Puerto Rican vegetarian rice, an the Puerto Rican potato salad.
Keyword Green Banana Salad, Green Bananas, Puerto Rico Cuisine
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