Blanch peppers in boiling salted water for 1 minute; transfer to ice water bath to stop cooking. Set aside.


Crush garlic cloves and fry in olive oil until brown. Add onion, thyme, oregano and bay leaves; cook until onion is translucent. Stir in vinegar, water and salt to taste; return to boil. Drain jalapeños; cut slit in one side and remove seeds. Turn into container; pour hot escabèche over and marinate overnight.

Mango Filling

Combine all ingredients for mango filling in a small bowl; mix well and set aside for at least 20 minutes to meld flavors.

To Assemble

Drain peppers and dry with paper towels. Fill peppers with about 2 tablespoons of mango mixture and arrange on serving plate.

Garnish with drizzle of seasoned yogurt, if desired.


  • 32 jalapeños



  • 6 cloves garlic
  • 1/2 Cup olive oil
  • 1 onion, cut in thick slices
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 2 bay leaves
  • 3 Cups white wine vinegar
  • 1 Cup water
  • 1/8 teaspoon salt

Mango Filling

  • 1 Cup mango, cut in small dice
  • 2 Cups California raisins
  • 2 Cups corn, cut fresh off cob
  • 1/4 Cup onion, finely diced
  • 3 cloves garlic
  • 1 Tablespoon minced serrano chilies
  • 1 Tablespoon small capers
  • 1 Tablespoon olive oil


  • 1/4 Cup low fat plain yogurt
  • 1/8 teaspoon salt

Nutrition Facts Per Serving

Calories 50 (Calories from Fat 1%); Total Fat 0.5 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 110; Potassium 103; Total Carbohydrate 12; Dietary Fiber 1; Sugars 1; Protein 1; Calcium 16; Iron <1;

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