Guineos en Escabeche, Puerto Rican Pickled Green Bananas
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.
Servings: 6 servings
Calories: 794kcal
Ingredients
- 2 cups olive oil
- 1 cup vinegar
- 12 peppercorn
- ½ teaspoon salt
- 2 bay leaves
- 1½ lbs onions
- 2 cloves garlic
- 12 manzanillo olives
- 1 teaspoon capers
- 10 green bananas
Instructions
- Cut the ends off the banana. Place them in a bowl with salt and water and let them soak for about 15 minutes. This helps with the sap that comes out of the bananas.
- Score the skin of the bananas and return them to the container with salted water. This allows the water to go into the skin and cook the banana, while still protecting the fruit.
- Rinse the bananas. Add water and salt to a stockpot or large pot, then add the bananas and bring to a boil. Cook for about 15 to 20 minutes, or until the bananas fall off a fork when pricked with a fork.
- While the bananas are cooking, let’s make the sauce. If using gizzards, sauté the gizzards until brown, then add the onions. Cook the onions until translucent. Add garlic, olives, capers, bay leaves, and peppercorns. Let them cook for 1 hour at low heat. The onions should be soft and slightly caramelized.
- Cook until the onions are soft and lightly caramelized.
- Drain the bananas. Using tongs, remove the skin from the bananas. Cut the bananas into 1” discs.
- Add the bananas to the onion mixture and mix until well combined. Let it rest for a few minutes to allow the juices to be absorbed by the bananas.
Notes
Expert Tips
- Use firm green guineos: For the best texture, choose guineos that are firm and entirely green. Riper ones will turn mushy.
- Don’t overcook the bananas: They should be fork-tender but still hold their shape. Watch them closely while boiling.
- Make peeling easier: Score the skin and boil the guineos for a few minutes to loosen the peel. It saves time and mess.
- Store it right: Use glass or ceramic containers. Vinegar-based escabeche can react with plastic or metal.
Nutrition
Serving: 8oz | Calories: 794kcal | Carbohydrates: 33g | Protein: 2g | Fat: 73g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 53g | Sodium: 336mg | Potassium: 432mg | Fiber: 4g | Sugar: 6g | Vitamin A: 36IU | Vitamin C: 21mg | Calcium: 38mg | Iron: 1mg
