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pickle 'em

Jalapeno vodka!

Salsa, too, and many varieties of salad taste good with a jalapeno or two thrown in. Heck, even spicy macaroni & cheese!

Or spicy jalapeno & dark chocolate cookies...mmm.

Now I have to go pick up some jalapenos.

Just roasting them would make a delicious relish, but maybe you want to get ambitious with your bounty and make chipotles!
I found some instructions:
http://www.recipesource.com/fgv/vegetables/chipotle-chiles2.html

Homemade salsa is wonderful. Our family has made it many times and canned it to enjoy after the summertime bountiful harvest. I've also used them to make Korean food, and are wonderful sliced in bulgogi lettuce roll ups. There is a chicken enchilada casserole that I have made that is always a family favorite, and minced jalapeno is a nice touch. And if you like to make bread there are some tasty cheddar and jalapeno bread recipes out there.

get some carrots and pearl onions to pickle them and use them as condiments. Probably waaay better than the jalapenos you get in a can.

I once had a delicious, but spicy, cream of roasted jalapeno soup. It was a pretty basic cream soup, starting with a roux, adding chicken stock and your veggies, pureeing, and then finishing with heavy cream.
It would probably be best to roast or grill your peppers to give them a smoky flavor and remove the skin, take out most of the seeds and pith so your soup isnt too hot to handle. Then if you want more heat, you can add some in at the end. Serve with a dollop of sour cream , and you have a lovely soup!

Jalapeno jelly is very nice and works well served with cream cheese as a dip.

pickle them, just like chusmabilly suggested. escabeche...mmm, that's good with anything.

Don't forget raw stuffed peppers -- hollow them out (remove white "pith" and seeds) and stuff with a spoonful of homemade guacamole. Delicious!

i make Jalapeno mayonnaise. I don't have the recipe handy, but basically it's just a mayo recipe with seeded and chopped jalapeno added to the blender at the end (with a bit of lime juice, and salt to taste). Makes an AMAZING condiment!

Dido's piquant spread! (A recipe I found on this site) I make it all the time . . . it's mostly jalapenos and absolutely fantastic on toast with cheese and/or tomatoes. I love it because it stores well. Don't forget to soak the jalapenos as suggested.

I roast them, clean them and freeze them.
Then I use them in everything, pasta, eggs, soups. The options are endless.

Word to the wise, roasting them increases the spicy factor. Not that I mind the heat, but I wasn't prepared for that and really over did it on a jalapeno corn chowder recipe a friend gave me. Basically fresh corn, cream, carrots, onions, and half a dozen jalapenos and a basic corn chowder recipe I can share if you'd like!