Guineos En Escabeche Pickled Unripe Green Bananas Recipes

GUINEOS EN ESCABECHE (GREEN BANANA SALAD)

Steps:

• 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.
• 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.
• 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.
• 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.

GUINEOS EN ESCABECHE (PICKLED UNRIPE GREEN BANANAS)

Steps:

• First, prepare the escabeche by heating a large sized saucepan to stovetop medium heat. Pour in a little bit of olive oil for sautéing. Toss in the half moon sliced red onion and minced garlic after the pan is ready. Sauté the mixture for 3-5 minutes while continuously stirring.
• Slowly pour in the olive oil and apple cider vinegar. Add in the spanish olives, bay leaves, 1 tsp salt, and the black peppercorns. Stir the mixture around and reduce the heat to simmer. Set aside for 50 minutes.
• Heat a large pot to medium-high heat. Cut the tips of the unripe bananas and add to your large pot with the skin still on. Add water to your large pot slightly covering the bananas. Add the other 1 tsp of salt into the water. Remove bananas from the water when the skin begins to split. Then, peel the skin off of the bananas when they cool off.
• Finally, cut the bananas into 1-inch slices and place into a large food storage (preferably glass). Pour escabeche over the sliced bananas and mix in the avocados. Store in the refrigerator for at least 12 hours before serving.