Escabeche de Guineo

Ingredients

Green bananas

6

Water

4 cups

Olive oil

2 tablespoons

Onion

1 large, thinly sliced

Garlic

3 cloves, minced

White vinegar

1 cup

Bay leaf

1

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Cilantro

a handful, finely chopped

Instructions

1. Start by peeling and slicing the green bananas into thin rounds.
2. Bring 4 cups of water to a boil in a large pot. Add the banana slices and cook for about 5 minutes. Once tender, drain and set aside.
3. In a separate pan, heat the olive oil over medium heat. Add the sliced onions and minced garlic, sautéing until the onions become translucent and fragrant.
4. To the pan, add the white vinegar, an additional cup of water, the bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
5. Carefully add the cooked banana slices to the pan. Stir gently, ensuring the bananas are well coated with the vinegar mixture. Allow this to simmer for another 5 minutes.
6. Remove the pan from the heat and let the Escabeche de Guineo cool to room temperature.
7. Once cooled, transfer the escabeche to a serving dish. Garnish with the finely chopped cilantro before serving.
8. Enjoy your Escabeche de Guineo as a refreshing appetizer or as a tangy side dish to complement a main course.