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Red Cherry Chile Peppers
Inventory, 10 lbs : 0.40
This item was last sold on : 08/09/21
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.
Red Cherry chile peppers are available for a short season in the summer.
Red Cherry chile peppers, botanically classified as Capsicum annuum, are small, uniquely shaped pods that belong to the Solanaceae or nightshade family. Also known as the Hungarian Cherry pepper, Cherry Bomb pepper, and Sweet Cherry chile pepper, Red Cherry chile peppers are named after their resemblance in size and shape to cherries and cherry tomatoes. There are two main types of Red Cherry chile peppers including sweet peppers, which range 100-3,500 SHU and hot peppers, which range 2,500-5,000 SHU on the Scoville scale. The two main types are difficult to distinguish by appearance alone, and even homegrown plants may vary in spice levels depending on the climate and soil it is grown in. Both kinds of Red Cherry chile peppers have thick flesh and are popularly pickled for commercial use, often found preserved in glass jars at supermarkets and specialty grocers.
Red Cherry chile peppers are an excellent source of vitamin C, which is an antioxidant that can help boost the immune system and build collagen within the skin. The peppers also contain vitamin A, iron, and small amounts of capsaicin, which is a compound that has been shown to help stimulate the circulatory system and provide anti-inflammatory properties.
Red Cherry chile peppers are best suited for both raw and cooked applications such as baking, grilling, and roasting. When fresh, the peppers can be consumed out-of-hand as a bite-sized snack, or they can be sliced, the seeds removed, and served in green salads, chopped into salsas, layered on sandwiches, or mixed into grain bowls. Red Cherry chile peppers can also be stuffed with meat and cheeses and cooked, smoked whole for a deep, smoky flavor, grilled on kabobs, or cooked down to make pepper jelly, jam, and chutney. In addition to fresh applications, Red Cherry chile peppers are commonly pickled as the thick flesh absorbs the brine and enhances the pepper’s flavor. When pickled, the peppers can be sliced over pizza, consumed whole, or also served over salads, and paninis. Red Cherry chile peppers pair well with cheeses such as cream cheese, mozzarella, goat, provolone, and feta, meats such as sausage, prosciutto, pork, and bacon, tomatillos, tomatoes, onions, garlic, and herbs such as basil, cilantro, and oregano. The peppers will keep 1-2 weeks when loosely stored unwashed and whole in a paper or plastic bag in the refrigerator.
In Europe, Red Cherry chile peppers are a popular specialty variety grown in home gardens as the plant is small and compact but can produce many pods throughout the season. With an abundance of pods, the peppers are commonly pickled for extended use in salt and pepper, garlic, and white vinegar. In Hungary, locals enjoy pickling Red Cherry chile peppers in glass jars, and the pickled peppers are a common appetizer stuffed with meat and cheeses, served as bite-sized snacks with cocktails, beer, or wine. Red Cherry chile peppers are also brined, grilled, or smoked whole.
Red Cherry chile peppers are believed to be descendants of small peppers native to the regions of Mexico, South America, and Central America and have been cultivated since ancient times. In the 15th and 16th centuries, peppers were introduced to Europe and Asia via Spanish and Portuguese explorers and were mentioned as early as 1586 in botanical texts. As the round peppers increased in popularity, many new cultivars were developed and selected to meet changing market demands, creating the many varieties of Red Cherry chile peppers found in the modern-day. Today Red Cherry chile peppers are grown commercially for pickled retail products in the United States, Mexico, and Europe, and are also available through online seed catalogs for home garden use.
Recipes that include Red Cherry Chile Peppers. One is easiest, three is harder.
|Recipe Bridge||Fiery Stuffed Cherry Pepper Appetizers|
|Choosy Beggars||Stuffed Red Cherry Pepper|
|My Lids Are Sealed||Cherry Pepper Relish a.k.a. Lenny's Hot Pepper Relish|
|The Kitchn||Quick-Pickled Cherry Peppers|
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Sharer's comments : Red cherry peppers at Turnips !