Cherry Bomb Pepper

The Cherry Bomb pepper was developed in the US through selective breeding for disease resistance, early maturity and culinary versatility, belonging to the Cerasiforme Group of Capsicum annuum. Its heat is gentle and approachable, beginning with a subtle warmth that builds slightly, concentrated in the seeds and membranes but tempered by the thick flesh, mellowing further when pickled.

Culinary uses

Cream cheese and sausage-stuffed poppers; pickled sides for barbecue and deli platters; roasted pepper antipasti; sweet-and-spicy chutneys; Cherry Bomb BBQ or hot sauce blends.