Green bananas and gizzards | Guineos escabeche con mollejas

Step 1

Cut the ends of the green bananas and peel it. Cut bananas into one inch chunks.

Step 2

Place bananas into a large pot of water with a pinch of added salt and boil bananas over high heat for 10-12 minutes, or just until fork tender.

Step 3

While the bananas are cooking, cut gizzards into smaller bite sized pieces and boil with water in a different pot for ten minutes.

Step 4

Drain the bananas and put into a large bowl. (Drizzle a little olive oil to keep fresh.)

Step 5

In a separate pot, heat the oil over medium high heat and then add the remaining ingredients and bring to a boil over medium high heat, and then lower to a simmer. Cook until onions and peppers have softened. About 7-10 minutes.

Step 6

Taste for seasonings and adjust to your liking.

Step 7

Once vegetables have softened, pour mixture into the large bowl with bananas, and toss to coat.

Step 8

Fold in gizzards and refrigerate for an hour before serving.