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Do you remember going to family parties and always seeing the one appetizer you never ate? Well, those were “guineítos en escabeche” for me. They are briny green bananas, and at the tender age of 5, my taste buds could not handle it. As I grew up, however, I came to absolutely love that dish. It is a simple dish, that can be made as an appetizer or as accompaniment for any dish. In Puerto Rico, it is usually served at holiday parties (i.e. Thanksgiving to Three Kings Day), and I am there for all of that. Whenever I make and eat this dish it makes me so happy. It brings back memories of good times on the island. In other Latin American countries, “escabeche” means different things. But in Puerto Rico, it means this fantastic briny marinade.
The main ingredient for this recipe is green bananas. Yes, unripened, green bananas. A lot of people do not use green bananas and are not familiar with it as an ingredient. Here in Austin it is a bit hard to come by, but the Latin and Asian supermarkets sometimes carry it. To pick out the perfect green bananas for this recipe, choose bananas that do not have even a bit of yellow. Also, make sure that the bananas are hard. If you squeeze them and they have a squishy give, they are already too ripe.
Prepare the Escabeche
First, peel the bananas and fill up a large casserole with water and some salt. Put the bananas in the water and boil for about 20 minutes, or until the bananas are soft enough for you to insert a fork, but not so soft that the bananas crumbles. Check after 15 minutes for this, just in case. While the bananas are boiling, combine the sliced onions, olive oil, vinegar, bay leaves, black pepper corns, garlic, salad olives, “adobo”, and salt, in a small medium saucepan to make the “escabeche”. Leave it at a medium/low heat so that the mixture warms up but does not boil, for about 10- 15 minutes. You want it to be warm and the onions softened a bit. If you use the full cup of white vinegar, the taste will be tangier and brinier. I like the tangy flavor, but if you are not sure, start with a ½ cup of vinegar and add more after you taste it, if you like.
When the bananas are done boiling, carefully drain them and cut them up into ½ inch pieces. Place them in a glass bowl and pour the warmed-up sauce over them. Leave them in the fridge preferably overnight. The more time you leave them marinating, the better it will taste.
Serve at room temperature (here’s a casserole dish similar to the one I use) as an appetizer in your holiday parties, or as an accompaniment with any of the amazing holiday recipes I’m sharing!
Buen provecho!
Guineítos en escabeche/Puerto Rican Green Bananas
Equipment
Ingredients
- 7-8 green bananas
- 2 onions, halved and sliced
- 6 bay leaves
- 1/2 tbsp whole black pepper
- 4 garlic cloves, minced
- 2 1/2 tbsp salad olives My favorite is Goya
- 1 1/2 cup olive oil
- 1 cup white vinegar
- 1 tsp or to taste salt
- 1 tsp or to taste adobo My favorite is Goya
Instructions
- Peel the bananas and fill up a large casserole with water and some salt.
- Put the bananas in the water and boil for about 20 minutes, or until the bananas are soft enough for you to insert a fork, but not so soft that the bananas fall apart. Check after 15 minutes for this, just in case.
- While the bananas are boiling, combine the sliced onions, olive oil, vinegar, bay leaves, black pepper corns, garlic, salad olives, and “adobo” or salt, in a small medium saucepan.
- Leave them at a medium/low heat so that the mixture warms up but does not boil, for about 10- 15 minutes. You want it to be warm and the onions softened a bit.
- If you use the full cup of white vinegar, the taste will be tangier and brinier. I like the tangy flavor, but if you are not sure, start with a ½ cup of vinegar and add more after you taste it, if you like.
- When the bananas are done boiling, carefully drain them and cut them up into ½ inch pieces.
- Place them in a glass bowl and pour the warmed-up "escabeche" over them.
- Leave them in the fridge preferably overnight. The more time you leave them marinating, the better it will taste.
- Serve at room temperature as an appetizer or accompaniment
Wow, I love green bananas. I usually make them with bacalao, however sometimes I don’t have time to prepare the bacalao so, I looked for simple green banana recipes and there it was, your Puerto Rican Escabeche. I had forgotten that special recipe. Like you, I really didn’t like it but as I got older, it was so tasty. Thank you for your recipe, I plan on making this Puerto Rican dish tomorrow.
Thank you so much for your comment! I hope you enjoy the recipe as much as I do. Remember it’s really easy to adjust the ingredients to match your taste. Buen provecho! 🙂
Omg!! I followed your recipe and is sitting here on our thanksgiving table, I keep looking at it wondering cuando le vamos a meter mano. 😌🤣 thank you.
Thank you for sharing,I made and it is very good.
Thank you so much for sharing this recipe. I have not prepared it in ages! Definitely doing some for our office party this week ( you know, “las octavitas” {wink-wink} LOL!
Im making guineitos en escabece to seve with arroz con pollo y pasteles to welcome my bro and his wife to calif….will post Saturday…
I did it and it was perfect, I used sea salt instead of adobo. Thanks, it was the first time I tried to make them.
Hi! Glad you liked it! 😀
I usually did this same recipe but instead of the green banana try pana.
I usually do these same receipe but instead of green bananas I use pana.
Hi there! That sounds delicious too! I should try that.
Rico!!!! Gracias:)) Easy recipe, and so delicious!
Gracias! Buen provecho! 😉
Never heard of this recipe, but I am going to try this for sure.
I haven’t made this Escabeche in yearrrs!!!
I want to introduce it to my Granddaugters..
Can I use green plantains?
Hi there! I have never tried it with green plantains, but I think it should work. I’ve heard some people use yuca or pana (breadfruit), so I don’t see why boiled green plantains wouldn’t work.
What about using small res onion with the white one for extra color?
I think some people actually make this with red onion, should be yummy as well 😀
I made this this morning and I know it’s going to be soooo good I’m leaving it in the frig until I make ensalada de pulpo to go with it
This is my 2nd time making this. My husband is from San Sébastien. I love learning how to cook the foods he ate growing up. I wish I had found your page early. Thanks for the recipes. 🤩
Hi Maria! So glad to hear that! Buen provecho 😀
How long would they last in the fridge after preparation? Thanks
Hi there! I wouldn’t leave them in the fridge for more than two to three days.
me salio delicioso un millon de gracias Feliz Navidad!
Me alegro! Feliz Navidad 🎄☺️
Wow I do know how to make them. But I wanted to try a recipe and I used this one yours awesome .i never use adobo oh wow it made a difference.Three Kings appetizer for this year celebration.Feliz Día de Reyes.