Vine Red Cherry Peppers
Estimated Inventory, ea : 0
Description/Taste
Oblate-shaped and a cherry-type of pepper, red cherry chilies on the vine are shaped similar to their namesake. This chile pepper darling is one-fourth to one inch long and one-and-one-fourth to one-and-one-half inches wide. Offering either a sweet or hot flavor and somewhat milder than a jalapeño, this chile is not ever dried because of its thick flesh. Scoville units: 5 (2500-5000)
Seasons/Availability
Vine red cherry peppers are available March to November.
Current Facts
Many cherry-type cultivars exist. The hot cascabel of Mexico has an exterior appearance of a cherry pepper but the cascabel has a very thin flesh and is only used when dried.
Nutritional Value
A dietary plus, capsicums contain more vitamin A than any other food plant. Chiles provide an excellent source of vitamin C and the B vitamins, and significant amounts of iron, thiamin, niacin, magnesium and riboflavin. Conforming to today's nutritional awareness, chiles are cholesterol-free, saturated fat-free, low in calories, low in sodium, and high in fiber. Capsicums increase metabolic rate and are excellent for the weight-conscious. The thermic effect of chiles requires six grams of chile to burn off an average of 45 calories in three hours. The fiery heat of chiles is produced from the chemical capsaicin present in chile peppers. Not only a stimulant to the palate, this chemical activates the production of endorphins in the brain, giving us a feeling of well-being.
Applications
On-the-vine red cherry chile peppers are ideal for pickling. Pickled peppers deliciously pep up sandwiches and add their flavorful heat to salsa and sauces. Either sweet or hot, jams, relishes, dips, condiments and salads love its inconsistent flavor. For a milder heat, cut chile in half and remove seeds. Cut away fleshy white ribs and seeds. To store, wrap in paper towels or put in a plastic or paper bag; refrigerate up to one week. Thoroughly wash hands, knives and chopping board after preparation of chilies. Always avoid chile pepper contact with eyes, face and skin. Soothe the mouth and throat with dairy products or starchy foods to help ease a burning sensation.
Ethnic/Cultural Info
Chile peppers are especially favored in popular Southwestern cooking.
Geography/History
The "cherry" name is applied to a type or group of peppers that produces oblate or globus fruits. Chiles grow in a rainbow of colors from pale green to dark green, yellow to orange to red, purple to deep burgundy and dark brown to nearly black. Growing in all sorts of shapes and sizes, chilies may be twelve inches long or a mere one-fourth of an inch. Very unpredictable, their heat ranges from very mild to screaming hot. Chiles of the same variety, even produced on the very same plant, can vary dramatically in heat. Always test the intensity of a chile before adding to foods. They are not to be trusted.
Recipe Ideas
Recipes that include Vine Red Cherry Peppers. One
is easiest, three is harder.| Imperial Point |
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Azuca On-The Vine Red cherry Tomatoes |
