If you still have jalapenos left you might try this recipe. I love sweet jalapeno relish but I'm diabetic so i ginned up this recipe.
Sweet Jalapeno Relish (Sugar Free)
2 Lbs jalapeno pepper, finely chopped *
2 Large cucumber, finely chopped **
1 Large Onion (about A Cup And A Half Chopped.), finely chopped
1/4 Cup salt
2 1/2 Cups Splenda
3 Cup cider vinegar
1/2 Cups pickling spice
1 Tbls Yellow Mustard Seed
1 Tbls Celery Seed
Combine chopped jalapenos, onion, and all of the salt in a large glass or ceramic bowl; cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetable to remove excess liquid.
Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth and add to the liquid. Add mustard and celery seed bring to a boil and simmer for 15 minutes.
Add the vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.
* Wash and remove the stem end. If you like it spicy leave all the seeds and membrane. If you like it mild remove the seeds and membrane by splitting length wise and scraping out the seeds and membrane with a teaspoon.
If you like it semi spicy leave half the seeds.
** Cut the stem and blossom off the cucumber, wash and chop skin and all.
A food processor works well for all chopping.