Guineítos en escabeche (bananas verdes temperadas)

Ingredientes

• 4 unripe bananas
• 1 1/2 teaspoon salt (divided)
• 3 tablespoon olive oil
• 1 red onion ((thinly-sliced))
• 1 cubanela pepper ((cubanelle) or bell pepper cut into strips)
• 1 teaspoon mashed garlic
• 1/4 teaspoon pepper (freshly-cracked, or ground) (or to taste)
• 1 tablespoon fruit vinegar ((optional))
• 1 tablespoon minced parsley

Modo de preparo

1. 1

   --- 1. Boiling ---

2. 2

   Boiling: Score the banana peel (see notes)Place in a pot and add enough water to cover them plus an inch [2.5 centimeters]. Add a teaspoon of salt to the water (set aside the extra salt). Boil them until they are fork tender (15-20 minutes). Take them out of the water and let them cool down to room temperature. Remove and discard the peel. Cut into slices about ½-inch [1.5 centimeter].

3. 3

   --- 2. Sautéeing ---

4. 4

   Sautéeing: In a skillet heat the oil over low heat and cook and stir the onions until the onions become translucent. Add the peppers strips and garlic and cook and stir for a minute. Stir in the bananas and cook until they are heated through. If you are using vinegar, add it now.

5. 5

   --- 3. Serve ---

6. 6

   Serving: Season with salt and pepper to taste. Stir in the parsley.Serve (check suggestions above the recipe).