1 Onion, medium size 3 Cloves Garlic 3 Cups Water 1/2 Cup Red Vinegar 1/4 Cup Olive Oil 2 tsp. Oregano, dry leaf 8 Whole Black Peppercorns 1/4 tsp. Crushed Red Pepper 1/2 tsp. Salt 2 Green Plantains 3 Carrots 1 Poblano Pepper
Peel onion and garlic.
Cut onion into thin slices.
Rough chop the garlic.
Place onion, garlic, oil & vinegar into a large pot.
Add all remaining ingredients, minus the plantain, carrot and poblano pepper, to the pot.
Turn the heat to high and let ingredients come to a full boil.
While liquid is heating:
Wash off the carrots and pepper.
Peel and slice the plantain.
To peel the plantain:
Cut off both ends.
Make a long shallow cut into the peel, lengthwise.
Use your fingers to get under the peel and tear it away from the hard bananas.
Place peeled banana onto the cutting board and slice it into thin pieces.
It is best to cut the plantain and carrot about the same thickness and also to cut them on the bias.
When pot comes to a full boil, add the sliced plantain and cover the pot.
Boil the plantain for 6 minutes.
After 6 minutes remove the lid; add the carrots.
Cover the pot and boil for another 8 minutes.
Cut poblano pepper in half, remove the seeds.
Cut the pepper into medium size slices.
After the carrots have boiled for 8 minutes...
Add the peppers, cover & boil for 4 more minutes.
After 4 minutes, remove the cover and pour everything into a glass baking dish.
Let vegetables cool for a while in the dish.
When cool, you can cover the dish and place into the fridge for a few hours or overnight.
You can also transfer the vegetables into a smaller container.
The vegetables need at least three hours in the fridge to marinate and will taste even better the next day.
