I love jalapenos on my hot roast beef subs. I also add a little can of diced olives and jalapenos to cream of mushroom soup. But that’s just a quick, single-guy innovation rather than a real recipe.
Jalapenos have been showing up more and more in Italian food in Italy. I have a Tuscan cookbook at home that examines the trend in some detail. Apparently, the robust quality of the pepper — not just hot, but a balanced fruitiness — lends itself well to lots of flavor combinations (as has been discussed in the thread). If I remember, I’ll look up the reference later tonight.
It’s very traditionally Southern to make pepper jelly using jalapenos and bell peppers. Makes awesome Christmas presents. We eat it on cream cheese.
Mine’s on brie. I’m nowhere near the south 