Puerto Rican Guineos en Escabeche | Marinated Green Banana Salad

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more affordable.

black peppercorns

🥗Healthier: white pepper

💰Cheaper: ground black pepper

White pepper is a healthier alternative with a different flavor.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: chili powder

Paprika adds color and flavor without the heat.

Chop off both ends of the green bananas and make a slit on the back side and underside of the banana skin.

Place the bananas in a large pot filled with heavily salted water.

Bring the water to a simmer and boil the bananas for about 20 minutes until tender.

Use tongs to remove the bananas from the pot and let them cool to the side.

In a saucepan, heat 1/2 cup of light tasting olive oil over low heat.

Add the sliced onion to the oil and stir until softened and translucent.

Add 2 large bay leaves and oregano to taste, stirring to combine.

Add 2 tablespoons of stuffed Spanish olives and 2 tablespoons of white vinegar, stirring well.

Cover and cook for a few minutes until everything is soft.

Peel the cooled bananas and chop them into 1-inch rounds.

Pour the marinade over the banana pieces and stir gently to combine.

Add 1/4 teaspoon of garlic powder and ground black pepper to taste, stirring as you go.

Taste and adjust salt, adding 1/2 teaspoon as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary