Red Cherry chile peppers have small, uniform pods, averaging 2 to 7 centimeters in both diameter and length, and are round to slightly ovate in shape attached to dark green, fibrous stems. The skin is glossy, smooth, and taut, ripening from green to dark red when mature. Underneath the surface, the flesh is thick, crisp, and aqueous, encasing a central cavity filled with many round and flat, cream-colored seeds. Red Cherry chile peppers are crunchy and juicy with a bright, sweet-tart flavor and mild spice.
Realistically, these peppers feel more like a mild jalapeño than a red hot chili pepper, ranking at 2,500-5,000 Scoville units. The Scoville scale measures the heat level, which is produced by capsaicin, the chemical that gives hot peppers their “hotness”.
Cherry bombs may be eaten raw (the flesh is not spicy, just the seeds), pickled as a side dish at a barbecue or stuffed and baked.
Grown in Tennessee.
Planting Guide included. Ships in padded envelope.
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