It is perfectly normal. Cracking is a sign of maturity and heat level. The more the cracking the hotter they can be (imo). The cracking is called corking.

Agree. It's corking and isn't an issue. Some prefer corked over those that aren't corked.

Rodney

Yes, I believe in Mexico the corked jalapenos are considered preferable for fresh use. I think the flavor is not necessarily different, but they are considered more visually attractive, perhaps as an indicator of ripeness. The uncorked ones are just canned. In Mexico, corked jalapenos are actually priced higher than uncorked. But in the U.S., they are considered "blemished". Varieties that are more resistant to corking are more popular in the U.S.

Looks like a wonderful bowl of nicely corked jalapenóes

My first year gardening (while I still had dial-up internet--so a long time ago), my jalapenos looked like that & I tossed all of them--a lot!-- in the yard debris because I thought they were diseased! Have learned so much since then, thanks to sites like this...

What are you going to do with your lovely jalapenos?

Thanks everyone- we have been cooking with them as well as giving lots away!! My husband also made many jars of hot sauce using them, poblanos and our garden onions. Any other ideas feel free to send my way- we have a HUGE amount.

You can make stuffed jalapeños and freeze them, candied jalapeños, pickled jalapeños, or fermented with carrots (escabeche).

jalapenos

I'm going to try a batch of jalapeno poppers (filled with cream cheese) with my crop. Plus, for salsa if my large tomatoes ever ripen up.

I mince them in the food processor, stuff them in a ziploc, lay the bag down on the counter, flatten to squeeze out the air then zip shut. Freeze the baggie. When you need some for a recipe, just break off a piece. Works great! You can expect another flush of fresh peppers around Christmas time! Looking good and thanks for the info on 'corking'....I always wondered.

I appreciate the excellent suggestions for using jalapeños. We actually did pickle a few jars. That will be an experiment for us as neither of us have ever tried that before. We will soon find out if we like them that way. MaryMcP - good suggestion on freezing flat. It looks like we will get a few more and may just give that a whirl. Thanks all.

Grill them!

Cut in half the long way and remove the and the seeds. Stuff with cream cheese and put them on the grill on low heat. Cream cheese overtakes the spice of the pepper, but lets you enjoy the flavor. My favorite way to eat them!

I made some pepper jelly with my bonanza of jalapenos. The recipe calls for bell peppers and jalapenos, but I just used jalapenos. Super yummy! It is the recipe in the Pomona pectin box.

I also smoked a bunch of the ripe (red) ones; then they are chipotles. I was going to make chipotles in adobo sauce at first, but now I think I will just grind them up as use as chipotle chile powder. My jalapenos never get very hot though. I thought is was because we just don't get that hot here on the coast, but it's been plenty hot this summer.

I freeze them whole and cut them up as needed. They defrost very rapidly.

If you like vinegar on your greens or in an oil and vinegar salad dressing with a kick, wash peppers in cold water, blanche them in boiling water for 30 seconds, cut off the stem end and fill a quart mason jar. Do not add salt. Then top with room temperature white vinegar, cider vinegar or vinegar of your choice (champaigne vinegar and raspberry vinegar are great). Let them sit on your counter for a month or two (the longer the better), DO NOT REFRIGERATE and then use the vinegar...nice mellow hot taste. Have done this with ghost peppers also and the vinegar will light up your life!