Pickled Green Banana Salad (Guineos Verdes En Escabeche) Recipe| Episode 163

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note and is often considered healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

Chop off the top and bottom of the green bananas, then split them in half to peel the skin off carefully.

Place the peeled bananas in a bowl of regular water to prevent discoloration.

In a small pot, add salt and hot water, then place the banana slices in the pot.

Boil the bananas for about 20 minutes until they are fork-tender.

Prepare the salad ingredients: one avocado (optional), 2 teaspoons of dried oregano, 1 teaspoon of coriander, fresh ground black pepper, 3 teaspoons of white distilled vinegar, and 1 teaspoon of ground garlic, along with orange and green bell peppers, and 2/3 cup of extra-virgin olive oil.

Taste the vinegar mixture and adjust the amount based on personal preference, adding 1 to 2 tablespoons initially.

Add the store-bought adobo seasoning to the mixture for flavor.

Combine all the ingredients in a bowl, mixing well to ensure everything is seasoned evenly.

Once the bananas are done boiling, drain them while still hot and fold them into the salad mixture gently.

Cover the salad and let it sit at room temperature for at least one hour or preferably overnight to allow the flavors to meld.

When ready to serve, cut the avocado and add it to the salad just before serving to prevent browning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary