Daryll:
The "cracks" are called corking. They dont affect the taste as far as I know but some may not like the look. Others might look at is as unique or whatever and like it. Below is a link to a concise explanation of corking.

Here is a link that might be useful: Corking on Jalapenos

Those lines are generally called "corking".

Many consider it desirable, but, it is less attractive in the jar (obviously that is subjective).

The red (ripe) ones will also be softer than the green ones when pickled - but also a bit sweeter / less "green".

I prefer the sweeter taste of the red jalapenos - don't care about the scarring. But it's an act of will to leave them on the plant that long ...

Thanks all. Yes you are right it takes will to wait, but several are turning purple, so I know it wont be long now...

Daryll, how lucky you are to have red jalapenos. In my neck of the woods the birds take my red ones unless I am proactive and cover them. For my pickled jalapenos I slice them and the red and green make an attractive jar. Enjoy!!

Does anyone know when/if TAM jalapenos turn red?

Here is a link that might be useful: TAM Jalapenos still green