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 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 , 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.