Quoting from (updated today):

http://www.fda.gov/oc/opacom/hottopics/tomatoes.html

The U.S. Food and Drug Administration (FDA) is
advising consumers that jalapeño and Serrano peppers
grown in the United States are not connected with
the current Salmonella St. Paul outbreak and
consumers may feel free to eat them without concern
of contamination.

The FDA's advisory to avoid eating raw jalapeño and
raw serrano peppers, and foods that contain them,
applies only to these types of peppers grown,
harvested or packed in Mexico.

In addition to domestically grown raw jalapeño and
raw serrano peppers, commercially canned, pickled
and cooked jalapeño and serrano peppers from any
geographic location also are not connected with
the current Salmonella Saintpaul outbreak.

Laboratory testing by the U.S. Food and Drug
Administration has confirmed that both a sample
of serrano pepper and a sample of irrigation
water collected by agency investigators on a farm
in the state of Nuevo Leon, Mexico, contain
Salmonella Saintpaul with the same genetic
fingerprint as the strain of bacteria that is
causing the current outbreak in the United States.

FDA is working with state regulatory agencies and
food industry groups representing restaurants,
grocery stores, and wholesalers to ensure that
this new advisory is clearly understood by
everyone. The FDA will continue to refine its
consumer guidance as the agency's investigation
continues.

FDA's advisory to the public is based on evidence
gathered by the intensive investigation that has
been ongoing for several weeks to find the source
of the contamination. Information from FDA's
traceback investigation, laboratory test results,
and harvesting dates, matched with the dates that
people became ill, have combined to indicate that
the contaminated jalapeno and Serrano peppers
originated in Mexico.

And here's something from the CDC web site:

http://www.cdc.gov/salmonella/saintpaul/

It appears likely that more than one food vehicle
is involved in this outbreak. It cannot all be
entirely accounted for by a single food item.
By themselves, tomatoes cannot explain the entire
outbreak, nor do jalapeño peppers explain all the
clusters. It appears likely that more than one food
vehicle is involved. Although rare, more than one
food has been implicated in foodborne outbreaks
in the past.

At present, information indicates that jalapeño
peppers and serrano peppers grown, harvested, or
packed in Mexico are the cause of some clusters and
are major food vehicles for the outbreak. Although
tomatoes currently on the market are safe, raw
tomatoes consumed early in the outbreak are still
under investigation. The outbreak strain of
Salmonella Saintpaul has been isolated twice from
jalapeño peppers and once from serrano peppers.

An FDA laboratory detected Salmonella Saintpaul
with the outbreak strain fingerprint pattern in
a sample of jalapeño pepper obtained from a
distribution center in McAllen, Texas. The
distributor is working with FDA to recall the
contaminated product in the United States. The
peppers were grown in Mexico; investigators are
working to determine where they were contaminated.

The Laboratory Services Division of the Colorado
Department of Public Health and Environment
detected Salmonella Saintpaul with the outbreak
strain fingerprint pattern in a jalapeño pepper
provided by an ill individual. The state health
department is working with the FDA to determine
the origin of the jalapeño pepper.

An FDA laboratory detected Salmonella Saintpaul
with the outbreak strain fingerprint pattern in
a sample of serrano peppers, as well as from a
water sample collected on a farm in Mexico that
supplied peppers to the distribution center in
McAllen, Texas.