Guineos En Escabeche (Green Banana Salad) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I found this recipe as a comment on a blog that was describing how to ripen green bananas. Sometimes they are just TOO green so I plan on trying this soon. The poster went by Kat But then I noticed she had THREE cups of oil so I looked this up online (my Spanish skills came in handy!) and adjusted it a little. yield and time is approximate Ingredients:
2 lbs bananas, bright green unripe -about 10 green bananas (the greener the better) |
2 large onions, sliced into thin rings |
1/2 cup white vinegar |
3 -4 garlic cloves, crushed |
10 -12 olives, green (stuffed with pimiento if desired) |
1/2 teaspoon salt |
10 -12 whole black peppercorns |
3 -4 bay leaves |
1 cup olive oil or 1 cup light olive oil |
salt and pepper |
Directions:
1. Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
2. Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
3. While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
4. The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or “Tupperware” bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer - the longer the better. Serve and eat.
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