Guineitos en escabeche is a traditional Puerto Rican dish made with green bananas marinated in pickled onions, peppers, oil, and vinegar. They are typically served as a side dish during the holiday season but can be enjoyed year-round! Along with a plate of arroz con gandules, pernil or pavochón, and pasteles, Puerto Rican marinated green banana salad is a staple during the holidays!

Guineitos en escabeche ingredients:

• Green bananas
• Milk
• Olive oil
• Vinegar
• Garlic
• Red onion
• Red bell pepper
• Pimento-stuffed Spanish olives
• Bay leaves
• Chicken bouillon
• Adobo
• Onion powder
• Garlic powder
• Ground oregano

Scroll to the bottom of the post for the full recipe!

I like to add a little milk to the boiling water when I cook the green bananas. This helps to keep them from browning but it’s completely optional. Not adding milk won’t make much of a difference.

I also add red bell pepper instead of roasted red peppers because I think it adds more flavor. You can add either or both, it’s all up to your preference!

Traditionally, whole peppercorns are added to this dish but I prefer seasoning with adobo, and other spices. My homemade adobo already contains black pepper so we’re covered here in terms of flavor!

How to make guineitos en escabeche?

Bring 6 cups of water to a boil in a large pot. Add a pinch of salt to the water. Slice the ends off of the green bananas and make a slit along the skin lengthwise. Add the green bananas (with the skin on) to the boiling water and add about 1/2 cup of milk. This will keep them from turning brown. Cook for about 25 minutes or until fork tender. 

In the meantime, place a pan over medium heat. Add olive oil, garlic, onions, and peppers. Sauté until fragrant, about 3-5 minutes. Add the vinegar, olives, bouillon, and bay leaves. Cook on low heat for about 5 more minutes.

Peel the green bananas and cut into about 1/2-inch thick slices. Add them to a large bowl. Pour the escabeche marinade over the green bananas and stir until well combined. Add the seasonings little by little. Taste and adjust, as necessary. Cover and allow to marinate in the refrigerator for at least 2 hours or overnight. Serve and enjoy. ¡Buen provecho!

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Guineitos en Escabeche (Marinated Green Banana Salad)

Guineitos en escabeche is a traditional Puerto Rican dish made with green bananas marinated in pickled onions, peppers, oil, and vinegar. They are typically served as a side dish during the holiday season but can be enjoyed year-round!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Marinating Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Servings 6 people

Ingredients

  

• 6 green bananas
• 1/2 cup milk
• 1/2 cup olive oil
• 1/4 cup vinegar
• 3 cloves garlic crushed
• 1 red onion sliced
• 1 red bell pepper
• 2 tbsp pimento-stuffed olives
• 2 bay leaves
• 1 tbsp chicken bouillon Better than Bouillon
• 1/4 tsp adobo
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp ground oregano
• 1 tsp dried cilantro or parsley flakes for garnish (optional)

Instructions

 

• Bring 6 cups of water to a boil in a large pot. Add a pinch of salt to the water.
• Slice the ends off of the green bananas and make a slit along the skin lengthwise.
• Add the green bananas (with the skin on) to the boiling water and add about 1/2 cup of milk. This will keep them from turning brown. Cook for about 25-30 minutes or until fork tender.
• In the meantime, place a pan over medium heat. Add olive oil, garlic, onions, and peppers. Sauté until fragrant, about 3-5 minutes.
• Add the vinegar, olives, bouillon, and bay leaves. Cook on low heat for about 5 more minutes.
• Peel the green bananas and cut into about 1/2-inch thick slices. Add them to a large bowl.
• Pour the escabeche marinade over the green bananas and stir until well combined.
• Add the seasonings little by little. Taste and adjust, as necessary.
• Cover and allow to marinate in the refrigerator for 2 hours or overnight. Serve and enjoy. ¡Buen provecho!

Notes

Tips:

I like to add a little milk to the boiling water when I cook the green bananas. This helps to keep them from browning but it’s completely optional. Not adding milk won’t make much of a difference.

I also add red bell pepper instead of roasted red peppers because I think it adds more flavor. You can add either or both, it’s all up to your preference!

Traditionally, whole peppercorns are added to this dish but I prefer seasoning with adobo, and other spices. My homemade adobo already contains black pepper so we’re covered here in terms of flavor!

Keyword guineitos en escabeche, guineos en escabeche, Puerto Rican recipes

Check out more holiday recipes!

Coquito (Vegan Coconut Eggnog)

Pastelón de Maduro (Plantain Lasagna)

Aceite de Achiote (Annatto Oil)

Jamón con Piña (Pineapple Glazed Ham)

Ensalada de Coditos (Macaroni Salad)

Ensalada de Papa (Potato Salad)

Pastel al Horno (Easy Pasteles)

Arroz con Gandules (Rice and Pigeon Peas)

Pavochón (Puerto Rican Style Turkey)

Pollo al Horno (Baked Chicken)