OMG! I have cooked this dish a million times and each time I add something different. This time I added chopped sweet ajicitos - cachucha peppers, small peppers that are mostly found and used in the Caribbean, as well as Apple Cider Vinegar and Sazón. It worked, my husband devoured them!
TOMORROW: MY RECIPE TO PAIR THE GUINEITOS IN A COMPLETE DINNER MEAL!
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost: $3.30 or $1.65 per serving
Difficulty Level: Intermediate (because peeling the bananas is not easy, smile!)
Allergens, Other: Gluten Free, and Vegetarian
3 green bananas ($1.00)
1 pot with salted water (0)
1 c. Angie’s Basting olive oil (.80)
5 large Garlic cloves, peeled, minced (.40)
1 med. size Onion, peeled, sliced and cut each slice in half (.40)
1 large or 2 small bay leaves (.10)
2 ajicitos dulces (cachucha peppers) rinsed, pat dry seeds removed, sliced (.10)
½ c. Apple cider vinegar (.15)
1 large roasted red pepper sliced (.20)
½ to 1 Sazón envelope (.15)
Salt and pepper to taste (0)
Do not Peel, just remove the banana skin as I indicated in my slide presentation, slice them in approx. 1” rounds and boil in salted water until tender when you use your fork, then drain.
Prepare all the veggies as indicated above to cook the sauce in med heat in a saucepan adding first the basting oil, garlic and onion. When golden, add everything else, except the bananas.
Then finally, add the softened bananas to the sauce and cook in med-low for 15 minutes.
Allow to cool and refrigerate until the following day. Can be eaten cold or warm.
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.