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Prep Time 15 minutes
Cook Time 30 minutes
Servings 24 Servings


  • 24 green bananas
  • 2 liters of water
  • ½ fresh milk
  • Salt to taste
  • ½ cup minced red bell pepper (optional)
  • 1 cup cooked sliced ​​carrots (optional)

Pickled sauce:

  • 2 cup virgin olive oil
  • ½ cup vinegar
  • 12 peppercorns
  • 4 bay leaves
  • 3 cups onion (minced or sliced)
  • 12 garlic cloves (sliced)


  • Cut the tips of the green bananas and cut the peel of the bananas lengthwise.
  • Cook the guineitos: In a large saucepan add 2 liters of water, milk and salt to taste. Heat until boiling. Add the bananas and cook for 20 minutes. Drain, let cool and cut into wheels.
  • Prepare the marinade. In a medium saucepan add all the ingredients for the marinade sauce and cook over medium heat for 10 to 12 minutes. Until the onions are tender. Let it cool.
  • In a large glass container, add the sauce and add the rest of the ingredients and season to taste.
  • NOTE: Leave in the refrigerator until serving time. You can add the juice of a lemon at the end.
Course: Hors d'oeuvres

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