It might be worth making sambals with the jalapenos. Obviously it’s not the traditional chili but especially in some of the cooked ones the native flavor of the chili doesn’t seem as critical as the contributing spice and texture.
That’s just my extremely limited understanding of sambals so I could be way off base. That said, I did just try this Woks of Life recipe with your typical red, jalapeno-like chilis from Ranch 99 and it seemed pretty spot on for a condiment I’ve been trying to replicate for a long time. The author mentions in the comments that it’s sort of an amalgamation of two sauces he remembers from his childhood so not super traditional but it does use up a lot of chilis and tastes amazing.