These adorable, perfect for a container on your balcony, mildly hot (with sweet undertones) cherry peppers produce in large quantities even in the extreme heat of summer. Fruits are 1 ½ to 2”, green in color, and turn to red when mature. Incredibly easy to grow and great for Northern climates too. Red Hot Cherry's have thick walls which makes them ideal for pickling and stuffing. Amazing flavor when smoked. Also known as Hot Cherry Pepper, Spanish Pepper, Cherry Chili Pepper, Pimienta 'Hot Red Cherry'. 5,000-15,000 Scoville Heat Units (moderately hot).
~ planting ~
When to start inside: RECOMMENDED. Start pepper seeds indoors in peat pots about 8 weeks before the last expected spring frost. Sow them 1/4" deep and keep the soil at 80-85 degrees F until germination; provide sunlight or a grow light for 12-16 hours a day. When the outdoor temperature reaches 60-65 degrees F during the day and no less than 50 degrees F at night, transplant the seedlings 12-16" apart. Exposing the plants to the weather for several hours a day before transplanting may help prevent shock. Peppers also grow well in containers or raised beds.
When to sow outside: 2 to 4 weeks after average last frost when air temperature is at least 70° F and soil temperature is at least 65° F.
~ harvesting ~
Harvesting hot peppers is basically a matter of personal preference. Generally, the longer the peppers mature on the vine, the hotter they will taste. Mature peppers, however, signal the plant to stop producing; therefore make sure you harvest peppers frequently. Always use a knife or scissors to remove peppers to prevent damage to the fragile stems. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting, or wear gloves to harvest peppers.
