Just to update the topic, my best jalapeno method turned out to be roasting and chopping them. I described the technique earlier in the topic. I used the last of them now 9 days later and I'm sure they would last much longer.
In New Mexico they have what they call "Christmas" chili. That's both red and green chili together. You can pretend to be a local when you order your food that way!
(I lived there all last summer...)
The only difference between green, yellow and red jalapenos, or Thai chilis for that matter, is how long they've ripened. You can put green chilis in a dish on your counter and they'll go yellow then red.
I usually just leave my Thai chilis out. Sometimes they get kind of dried so I just ignore them for a month or so. Other times I've chopped them up and let them dry that way. In the first case when they get really dry I chop them up or dry them, in the latter case they're already chopped. Either way they might benefit from a mortar and pestle, or you can have chunky style.
In fact I've got a bowl of Thai chilis on the sink right now and I think I'll whack them with a chef knife a bit and let them sit a few more weeks...
The frozen jalapenos made decent poppers although the skins were a bit mushy, and not quite as good after popping them as fresh, but still good.
So far the best way I've found to preserve them is to roast them and chop them and refrigerate. Or you could freeze for much longer life. I think they'll last easily two weeks in the refrigerator.
What kind of bacteria wouldn't die if it hit hot chili peppers?