Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)
•
February 14, 2025
Score the skin of each banana lightly without cutting too deep.
Place them in a pot, cover with milk and water, and boil over medium heat for 20-30 minutes until the skin begins to split.
Drain and let cool before peeling and slicing into 1 in rounds.
Heat olive oil in a large pan over medium heat.
Sauté onions and garlic until fragrant but not browned.
Stir in vinegar, bay leaves, oregano, peppercorns, salt, and olives (if using). Simmer on low for 10 minutes.
Combine sliced guineos with the escabeche mixture in a large container, tossing gently to coat.
Refrigerate for at least 2 hours (preferably overnight) to allow flavors to develop.
Enjoy cold or at room temperature as a side dish.
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