Guineos en Escabeche

5 from 2 votes

Escabeche is a pickling sauce we use with green bananas, fish, seafood, chicken; you name it! It is deliciously sour and savory, full of onions, garlic, peppers, capers, and peppercorns.

Calories: 62kcal

Author: Zoe Morman

Ingredients

2 tablespoons Olive OIl
1 Onion
4 cloves of Garlic
1 Cubanelle Pepper
12 Green Manzanillo Olives
1 teaspoon Capers
6 Peppercorns
2 tablespoons of Lemon
2 tablespoons of Vinegar
1 teaspoon dried Oregano
2 Bay Leaves

Instructions

In a big pot, add the green bananas.
Fill the pot with enough water to cover and have the bananas float freely in the water.
Bring the pot to a boil. Once it starts to boil, add salt to the water.
Boil the bananas for about 15 minutes or until the bananas are pierced with a fork. The fork goes in effortlessly, and the banana falls off easily.
While the bananas cook, start making the escabeche sauce;
In a frying pan, heat oil.
Add onions and peppers and cook until translucent.
Add garlic. Cook until garlic is aromatic and golden in color.
Add the rest of the ingredients and cook for about 5 minutes.
Toss in cooked green bananas. Heat through and serve. For cold serve, see notes.

Notes

If you are using standard bananas, cut them in half. If you are using baby bananas, leave them whole. I normally count two to three baby bananas per person or one and a half standard bananas per person.
If preparing cold, pour bananas and sauce onto a cookie sheet and chill in the refrigerator for about an hour before serving or overnight. This sauce works great with any other ingredient like; chicken, or salted cod and serve

Nutrition