Take one bunch green guineos (small bananas) and cut off ends but leave peel on.

Boil guineos in salted water for 20 minutes.

Chop half a large onion into slivers. Add 1/2 jar chopped olives & red peppers, and a can of whole pimientos (red peppers) chopped into strips. Marinate the peppers, olives, and onions with 2 bay leaves in olive oil and splash of white vinegar, salt and pepper to taste.

Cool guineos. Peel and chop into 1″ slices.

Stir into onion mix and let marinate at room temperature. Serve with toothpicks.