Table of Contents

Guineos En Escabeche: A Taste of Home

The scent of vinegar simmering with garlic always takes me back to my grandmother’s kitchen. Every year during the holidays, a vibrant bowl of Guineos en Escabeche, or green banana salad, would grace her table, a colorful testament to her Puerto Rican heritage. The tangy, briny, and slightly sweet flavors mingled in a way that was both comforting and exciting, a reminder that the simplest ingredients, when prepared with love, can create the most unforgettable memories. It wasn’t just a side dish; it was a taste of home.

Recipe Overview

Here’s a quick look at what you can expect from this recipe:

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes (plus chilling time)
Servings: 6
Yield: Approximately 6 cups
Dietary Type: Vegan

Ingredients

This recipe uses simple, fresh ingredients to create a flavorful and refreshing salad. Be sure to use green, unripe bananas for the best texture.

2 lbs bananas, bright green unripe (about 10 green bananas, the greener the better)
2 large onions, sliced into thin rings
½ cup white vinegar
3-4 garlic cloves, crushed
10-12 green olives, (stuffed with pimiento if desired)
½ teaspoon salt (plus more to taste for cooking water)
10-12 whole black peppercorns
3-4 bay leaves
1 cup olive oil or 1 cup light olive oil
Salt and pepper to taste

Equipment Needed

Large pot
Knife
Cutting board
Another pot (medium size)
Wooden spoon or spatula
Glass or Tupperware bowl
Toothpick

Instructions

Follow these steps carefully to achieve the perfect Guineos en Escabeche.

Prepare the Bananas: Using a knife, cut off both ends of each green banana. Make a shallow cut along the outside curve of the banana peel, being careful not to cut into the banana flesh. Do NOT remove the peels at this stage.
Boil the Bananas: Fill the large pot with water and bring it to a boil. Once boiling, gently add the bananas. Add 1 to 2 tablespoons of salt and 2 teaspoons of oil to the water. The oil helps to prevent the bananas from sticking and makes them easier to peel later.
Cook the Bananas: Reduce the heat to medium-low and boil the bananas for approximately 20 minutes. It’s crucial to monitor the bananas carefully. Overcooking will cause them to fall apart. The cooking time may vary depending on the size and ripeness of the bananas.
Prepare the Escabeche Sauce: While the bananas are cooking, prepare the escabeche sauce. In the medium pot, combine the sliced onions, white vinegar, crushed garlic cloves, green olives, ½ teaspoon salt, black peppercorns, bay leaves, and olive oil.
Simmer the Sauce: Stir the sauce ingredients well. Place the pot over medium heat until the mixture starts to get hot. Then, reduce the heat to low and let the sauce simmer for approximately 1 hour. Some recipes may suggest cooking only until the onions become soft, but simmering for an hour allows the flavors to meld together beautifully.
Check Banana Doneness: After 20 minutes, check the doneness of the bananas by lightly piercing one with a toothpick. The banana should be tender but still firm. If it’s too hard, continue cooking for a few more minutes and check again.
Cool the Sauce: Once the escabeche sauce is done simmering, remove it from the heat and set it aside to cool to room temperature. Cooling the sauce allows the flavors to further develop and mellow out.
Peel and Cut the Bananas: Once the bananas are cooked to the right tenderness, carefully remove them from the boiling water. Allow them to cool slightly, enough to handle without burning yourself. Peel off the skins completely. Cut the bananas into 1-inch thick rounds.
Combine and Marinate: Place the sliced bananas in a glass or “Tupperware” bowl. Pour the cooled escabeche sauce over the bananas. Stir gently to ensure that all the banana slices are coated with the sauce.
Chill: Cover the bowl tightly and place it in the refrigerator for at least 2 hours, or longer if possible. The longer the salad marinates, the more flavorful it becomes. Overnight is ideal.
Serve: Serve chilled.

Expert Tips & Tricks

Choosing the Right Bananas: The key to a good Guineos en Escabeche is using very green, unripe bananas. They should be firm and almost hard to the touch. Avoid bananas that show any signs of yellowing, as they will become too soft when cooked.
Preventing Discoloration: To prevent the bananas from discoloring after they are peeled and cut, you can toss them with a little bit of lemon juice or vinegar.
Flavor Boost: For an extra layer of flavor, try adding a splash of sherry vinegar to the escabeche sauce.
Make Ahead: Guineos en Escabeche is a great make-ahead dish. It can be prepared up to 3 days in advance and stored in the refrigerator. In fact, the flavor improves as it sits!
Adjusting the Sauce: Feel free to adjust the amount of vinegar and oil in the escabeche sauce to your liking. If you prefer a tangier salad, add a little more vinegar. If you prefer a richer flavor, add a little more olive oil.

Serving & Storage Suggestions

Serve Guineos en Escabeche chilled as a side dish alongside grilled meats, fish, or poultry. It’s also a wonderful addition to a buffet or potluck. The vibrant colors and tangy flavor make it a welcome addition to any meal.

Leftover Guineos en Escabeche can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and deepen over time. It is not recommended to freeze this dish, as the texture of the bananas may become mushy upon thawing.

Nutritional Information

Here’s an estimate of the nutritional information per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	487.9 kcal	N/A
Calories from Fat	336 g	69%
Total Fat	37.3 g	57%
Saturated Fat	5.3 g	26%
Cholesterol	0 mg	0%
Sodium	253.2 mg	10%
Carbohydrate	40.4 g	13%
Dietary Fiber	5.1 g	20%
Sugars	20.7 g	82%
Protein	2.4 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Spicy Kick: Add a pinch of red pepper flakes or a chopped aji dulce pepper to the escabeche sauce for a spicy kick.
Herbal Infusion: Infuse the olive oil with fresh herbs like oregano, thyme, or cilantro for a more complex flavor.
Pickled Vegetables: Add other pickled vegetables like carrots or cauliflower to the salad for added texture and flavor.
Different Olives: Experiment with different types of olives, such as kalamata olives or manzanilla olives.
Sweetness: A touch of honey or agave will work instead of sugar, too.

FAQs (Frequently Asked Questions)

Q: Can I use yellow bananas for this recipe?
A: No, it is important to use green, unripe bananas for Guineos en Escabeche. Yellow bananas will become too soft and mushy when cooked.

Q: How long does this salad last in the refrigerator?
A: Guineos en Escabeche can be stored in the refrigerator for up to 3 days. The flavor improves as it sits!

Q: Can I freeze Guineos en Escabeche?
A: Freezing is not recommended, as the texture of the bananas may become mushy upon thawing.

Q: Can I make this recipe without olives?
A: Yes, you can omit the olives if you don’t like them. However, they do add a briny flavor that complements the other ingredients.

Q: The sauce seems very oily. Is this normal?
A: Yes, it is normal for the escabeche sauce to be quite oily. The oil helps to preserve the bananas and adds richness to the flavor. You can reduce the amount of oil slightly if desired, but keep in mind that it will affect the overall taste and texture.

Final Thoughts

Guineos en Escabeche is more than just a salad; it’s a celebration of simple ingredients and bold flavors. I encourage you to try this recipe and experience the taste of Puerto Rico. Feel free to experiment with the variations and find what works best for your palate. And, of course, I’d love to hear your feedback! Share your experiences and let me know how you made this dish your own. Pair it with some crispy tostones and a refreshing glass of iced tea for a truly authentic experience. ¡Buen provecho!

Guineos En Escabeche (Green Banana Salad) Recipe