Ingredients
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2 lbs bananas, bright green unripe -about 10 green bananas (the greener the better)
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1/2 cup white vinegar
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3 -4 garlic cloves, crushed
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1/2 teaspoon salt
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3 -4 bay leaves
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1 cup olive oil or 1 cup light olive oil
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salt and pepper
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2 large onions, sliced into thin rings
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10 -12 whole black peppercorns
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10 -12 olives, green (stuffed with pimiento if desired)
Instructions
- 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.