👨‍🍳 Instruktioner

1. 1

   Peel the green bananas. To make peeling easier, make a shallow cut lengthwise along the peel, being careful not to cut into the flesh. Then, use your fingers or a paring knife to pry the peel away.

   💡 Proffstips: If the bananas are very firm, you can briefly blanch them in boiling water for 1-2 minutes to loosen the peel.
2. 2

   Cut the peeled bananas into 1-inch thick rounds. Place them in a pot with 2 cups of water and 1 teaspoon of salt. Bring to a boil and cook for about 15-20 minutes, or until tender but still firm.

   💡 Proffstips: Do not overcook, or the bananas will become mushy.
3. 3

   Drain the cooked bananas well and set aside.

   💡 Proffstips: Gently pat them dry with paper towels if they seem very wet.
4. 4

   In the same pot (or a separate skillet), heat the olive oil over medium heat. Add the sliced yellow onion, green bell pepper, and red bell pepper. Sauté for about 8-10 minutes, until the vegetables are softened.

5. 5

   Add the sliced garlic, capers (if using), bay leaf, salt, and pepper. Cook for another 2 minutes until the garlic is fragrant.

6. 6

   Pour in the white vinegar and bring the mixture to a simmer. Let it simmer for about 5 minutes to allow the flavors to meld.

7. 7

   Gently add the cooked green banana rounds to the pot with the escabeche mixture. Stir carefully to coat the bananas.

   💡 Proffstips: Avoid vigorous stirring to prevent the bananas from breaking apart.
8. 8

   Simmer for another 5 minutes, allowing the bananas to absorb the flavors of the escabeche.

9. 9

   Remove the bay leaf. Taste and adjust seasoning if necessary. Let the dish cool to room temperature before serving.

   💡 Proffstips: Guineos en Escabeche can be served warm, at room temperature, or chilled. The flavors deepen as it sits.