Recipe(tried): Salmon in Jalapeno Cream and ISO: Uses for canned or pickled jalpenos

I have just discovered The Recipe Link and have viewed and collected quite a few jalapeno recipes. I have never used canned or pickled Jalapeno peppers and would like to know how to use them if I were to can or pickle them.
I have a recipe for salmon that uses raw jalapeno peppers and would like to know if canned jalapenos would work just as well as raw.

Salmon in Jalapeno Cream

2 scallions, finely chopped, white parts only
1 Tbls. unsalted butter
1/2 jalapeno pepper, chopped with seeds
1/2 cup heavy cream
1/2 tsp. salt
4 pieces salmon fillet, 6-8 ounces
1 cup grape tomatoes, halved
1 tbsp. fresh cilantro, chopped

Cook chopped scallions in butter over moderate heat, stirring until softened, 3-4 minutes.

Add jalapeno, cream and 1/4 tsp. salt and bring to a simmer. Pat fish dry, then sprinkle with pepper and remaining 1/4 tsp. salt. Fold each fillet in half crosswise. Put folded fish in sauce in skillet and cook at a bare simmer, covered, until fish is just cooked through. Transfer fish to a platter and keep warm, covered with foil.

Add tomatoes and cilantro to sauce in skillet, along with any fish juices on platter and cook over moderately low heat until heated through. Spoon sauce over fish.