You could also make them into refrigerator pickles for tacos and nachos, Just slice them all up and add a mixture of 3 parts white vinegar (or any other vinegar you might like) to one part water to cover and add a hearty pinch of salt. Put them in the fridge and you're all set.

Pickle them! Pickled hot peppers last in the fridge forever and you can pull out a few whenever you need them.

I am with MegW and SJ in Va on this one- pickle them and add them to salads, sandwiches, stir fries, etc.!

I third the pickling. That's what I just did with my giant CSA jalapeno haul. Or you could invite people over and make jalapeno poppers. Or make jalapeno poppers and just eat them all yourselves. No judgment here.

I get bags of jalapenos from my CSA, too, and I like to freeze them for use throughout the winter. To do this, I seed the peppers then run them in the food processor until they're pretty finely chopped. I then freeze the chopped jalapenos in ice cube trays in 1-2 tablespoon servings (this works out to about 1 cube per pepper). When I want to use them, I can take out an individual ice cube and toss it directly in the pan I'm cooking my meal in or defrost it before adding it to guacamole and the like.

I like this method because it allows me to control how much spice I add to a dish and helps the jalapenos last throughout the winter without pickling them. (I never really developed a taste for pickled peppers.)

make pesto! we make this great almond, jalapeno, red onion, and olive oil pesto. it is delicious and not too spicy. Make sure to add plenty of sea salt.

Invite over a couple of friends and make jalapeno poppers! You can seed them if you don't want them to be hot, just stuff them with some cream cheese/cheese mixture and wrap them in bacon and roast! Yum.

Poppers are a delicious way to use a bunch of jalapenos. They might still be too hot for your little one but the grownups will love them. Cut the peppers in half leaving stems on and scoop out the seeds. Stuff with cream cheese and wrap them with bacon, then bake at 350 til the bacon is crisp. Leave the stems on or you'll have empty peppers and a pan full of burnt cream cheese.

I'm so glad someone asked this question! I have a jalapeno plant that's been giving me more peppers than I expected, or know what to do with. I dried the first harvest, but for the second (12 peppers or so) I was thinking of doing this: Roasting them, removing skin & seeds, then putting them, finely chopped, in a jar with any juices that escape, and adding a splash of balasamic, a few cloves of fresh chopped garlic, and enough olive oil to cover. The flavor develops and should mellow as time passes.
I never did this with jalapenos, but I did it with poblano peppers once and it made a delicious relish. I can't tell you how long it can last in the fridge bc I used it all up w/in a week, as a quesadilla topping.
You can also string them up (or lay them out) and dry them, if it's arid enough where you are.

Jalapeno pepper jam. I usually just slice them up and eat them on everything!

I agree with @lynell. I just did this for a dinner party I had to use our grill one last time before fall. I mixed fromage blanc with cheddar and wrapped in bacon. They were a huge hit!

candied jalapenos- these are delicious! here is the recipe from Tasty Kitchen

http://tastykitchen.com/blog/2011/09/candied-jalapenos-cowboy-candy/

If you ever toss whole ones into things like soup or stews, you can freeze them whole for use later (no defrosting needed). We always have a huge bag of frozen CSA peppers in our freezer for dishes like gumbo and jambalaya!

I really like this recipe for hot sauce from Mark Bittman: http://dinersjournal.blogs.nytimes.com/2008/11/18/diy-hot-sauce/

Hi everyone, this is Susan, the OP here. Thank you so much for all the great ideas! I'm thinking I might pickle half and roast the other half so that we can use up a little at a time. I'm inspired!

Yay for pickled jalapenos! I have made this recipe for escabeche (pickled jalapenos and some other stuff) from Homesick Texan and it is GOOD. Be forewarned that it makes a lot (6 pints), so if you make it you might want to halve or third it.

http://homesicktexan.blogspot.com/2008/08/cool-off-with-hot-jalapeno-pickles.html

Do you like tequila? Jalapeno tequila is great. Take a clean mason jar and decant a bottle of mid grade tequila into it. Add 2-3 sliced jalapenos set aside for a few days, jostle the jar every once in a while. After 2-3 days, remove the jalapenos and make yourself an awesome margarita with a kick. You can also do bloody marys with this as well. Or if you are crazy, like my boyfriend, you can just do shots of it that melt your intestines.

Obviously this is not for the 4 year old. (:

This is one of my favorite recipes and you can leave the jalapenos out for the little one:
http://homesicktexan.blogspot.com/2012/01/potato-soup-buttermilk-jalapeno-bacon.html

I came looking for an answer to this as well as I recently needed one jalapeno for a recipe and my grocery store was only selling them in big packs. ...now I wish I had more! ;)