1. Cut the guineito with a knife by cutting off the ends of the guineitos and making a cut alond the outside curves of the guineito skins, but DO NOT remove the skins (don't cut your fingers)
2. Place the guineitos in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the guineitos for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart. This is a Rican warning.
3. While the guineitos cook, make the escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. Remove from heat and set aside to cool to room temperature. I can almost smell the sauce. Yum!
4. The guineito is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins (which at this point will just slide off) and cut the guineitos into 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the guineitos. Stir and mix well. Cover them and marinade them for at least 24 hours at room temperature.

Guineitos are simple ordinary bananas but green without a hint of yellow, you will most likely have to buy them at a Latin American store or a Puerto Rican store. If you are going to use a lot of them for big crowds call your local produce vendor and ask for them to hold a case of VERY green bananas - ask them not to "gas" them and keep them refrigerated.

Enjoy them my jibaros!!!

Share the Escabeche and show them what they have been missing