Try thinly sliced fresh jalapeņos. They tend to be a bit hotter when used fresh. For a milder bite, roast them on your grill, in your oven, or on your stovetop (if you have a gas stove), then peel off the charred skin and chop them. There's no vinegar and no pickle flavor when you use fresh or roasted.
Whenever I'm using pickled jalapeņos, which is rare, I rinse them first then blot them dry in order to get rid of as much of the vinegar taste as possible.