Guineos en Escabeche: Pickled Green Bananas
Manolo López•Feb 14, 2025
Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events. Through food and storytelling, he builds bridges between communities while celebrating Puerto Rican culture.
Instructions
Boil the Guineos
Score the skin of each banana lightly without cutting too deep.
Place them in a pot, cover with milk and water, and boil over medium heat for 20-30 minutes until the skin begins to split.
Drain and let cool before peeling and slicing into 1 inch rounds.
Prepare the Escabeche
Heat olive oil in a large pan over medium heat.
Sauté onions and garlic until fragrant but not browned.
Stir in vinegar, bay leaves, oregano, peppercorns, salt, and olives (if using). Simmer on low for 10 minutes.
Assemble & Marinate
Combine sliced guineos with the escabeche mixture in a large container, tossing gently to coat.
Refrigerate for at least 2 hours (preferably overnight) to allow flavors to develop.
Enjoy cold or at room temperature as a side dish.
