Jalapeno chilies are very popular for cooking and eating. They have a nice heat, and when stuffed and fried make for a fun appetizer "Popper".

Jalapeno Chiles are a fairly short, squat, thick fleshed cylindrical pepper that has a nice dark green color. There is no sure way to predict how hot any given Chile will be, but the Jalapeno is not a super scorcher, but can give you a nice glow.

Jalapeno has loads of vitamin A, and the heat factor increases the good endorphins that can make you feel good.

Chilies lend themselves to many cooking techniques and styles. Grilled, fried, broiled, stuffed and baked, they are very versatile.

Chiles vary in color, shape, size and degree of heat. The substance found in Chile peppers that causes mouths to burn and eyes to water is capsaicin. Look for skins that are tight and glossy. Pick chilies that are firm and free of blemishes or soft spots. Wear rubber gloves or cover your hands with a plastic bag. Wash your hands thoroughly after handling chilies, and be careful not to rub your eyes or touch your face until you have.
To properly store fresh chilies, keep in the refrigerator in a paper bag for up to two weeks.
For peppers served as a vegetable, plan on one to two per person.
Remove all the seeds and veins to reduce the Chile's heat.

Here are some interesting Jalapeno Chile links

http://chileheads.netimages.com/gallery/jalapeno.html

http://www.jalapeno.pepper.org/thejalapeno/aboutthejalapeno.html

http://www.geocities.com/~webcipes/app/r1621.html

And a good source for everything that is Chile:
http://www.chilepepperinstitute.org/