Escabeche de Mollejas – Puerto Rican Pickled Green Bananas & Gizzards

Guineos en escabeche on a white plate with peppercorn, bay leaves, olives, and more!

Escabeche de Mollejas – Puerto Rican Pickled Green Bananas & Gizzards

This escabeche de guineos con mollejas is a vibrant Puerto Rican dish made with tender green bananas (guineos), optional chicken gizzards, and a zesty vinegar-and-olive oil marinade layered with onions, colorful bell peppers, garlic, oregano, and bay leaves. The bananas are boiled until just tender, then tossed with the warm marinade, allowing them to soak up all the tangy, aromatic flavors as they chill. Perfect as a make-ahead side dish or appetizer, this recipe captures the bright, briny flavors that make escabeche a holiday and party staple.

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Course: Appetizer, Side Dish

Cuisine: Latin, Puerto Rican

Keyword: escabeche, gizzards, green bananas, mollejas, pickled green bananas, Puerto Rican cuisine, side dishes

Prep Time: 15

Cook Time: 2 30

cooling: 5

Total Time: 7 45

Servings: servings

Calories: 370kcal

Author: Neyssa

Cost: $14

Equipment

stove

Ingredients

For the Green Bananas

5-6 green bananas Trim the ends and make a thin slit down one side of the peel, end to end.
water To cover the bananas by at least an extra two inches.
milk optional, helps keep it from turning brown
½ tablespoon salt

For the Escabeche Sauce (Pickling Sauce)

1 cup olive oil
1 red onion thinly sliced
1 red bell pepper thinly sliced
8-10 green olives sliced
6 cloves of garlic
2 tablespoon black peppercorn
1 teaspoon salt or to taste
2 teaspoon adobo seasoning optional, to taste
3-4 bay leaves roughly chopped
½ cup white vinegar

Gizzards (mollejas) OPTIONAL

2 lbs gizzards
8 cups water
1 teaspoon salt or to taste
1 tablespoon chicken boullion seasoning optional
2 bay leaf
¼ chunk yellow onion whole, not sliced
3 cloves garlic whole, or gently smashed

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Instructions

Cook the Gizzards (optional)

Rinse and trim gizzards. (Remove any tough membranes or excess fat.)
In a large pot, add water, salt, chicken bouillon (if using), bay leaves, onion chunk, and garlic. Bring it to a boil.
Once boiling, add the gizzards and wait until the water returns to a boil.
Reduce heat to a steady simmer, cover the pot partially, and cook for an additional 1.5-2 hours, or until the gizzards are fork-tender.
Drain, cool slightly, and cut into bite-sized pieces.

Boil the Green Bananas

Trim ends of each banana and make a thin slit down one side of the peel, end to end.
Place bananas in a pot with water (cover by 2 inches), salt, and optional milk.
Boil for 25 minutes or until just fork-tender.
Drain, cool slightly, peel, and slice into ½-1 inch rounds. (Your preference)

Make the Escabeche Sauce

In a saucepan, warm olive oil over medium heat.
Add onion, bell pepper, olives, garlic, peppercorns, bay leaves, salt, and optional adobo.
Cook until peppers soften and onions turn translucent.
Reduce heat to low, stir in vinegar, and simmer 2–3 minutes. Remove from heat.

Combine and Marinate

In a large bowl, gently toss bananas and gizzards (if using) with the warm escabeche sauce.
Transfer to a container, cover, and refrigerate for at least 5 hours or overnight for best flavor.
Serve chilled or at room temperature as a side dish or appetizer.

Notes

Peppercorns & Bay Leaves: These add depth and aroma to the escabeche but aren’t meant to be eaten whole. You can remove them before serving or leave them for presentation and remind guests not to bite into them.
Banana Prep Tip: Trim the ends and make a thin slit down one side of each banana before boiling. This helps the peel loosen so they’re easier to slice after cooking.
Gizzards (Optional): Traditional escabeche includes boiled chicken gizzards. If you prefer, substitute with shrimp, chicken breast, or skip for a vegetarian version.
Make-Ahead: This dish tastes even better after marinating overnight, making it perfect for parties and holidays.
Storage: Store in an airtight container in the fridge for up to 5 days.

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