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Also known as: cherry bomb peppers, red cherry peppers
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A vibrant Italian-American classic featuring tender chicken and savory sausage braised with sweet bell peppers and tangy-hot cherry peppers. This one-pan wonder is bursting with bold, savory, and slightly spicy flavors, perfect for a hearty dinner.
A beloved upstate New York classic! Tender chicken and rigatoni pasta tossed in a spicy, creamy tomato sauce with sweet bell peppers and hot cherry peppers. Pure comfort food with a kick.
Crispy fried calamari tossed with zesty hot cherry peppers, garlic, and butter. This classic New England appetizer is a delightful mix of spicy, savory, and tangy flavors, perfect for sharing.
They have a moderate heat level, typically ranging from 2,500 to 5,000 Scoville Heat Units, similar to a jalapeño.
Look for peppers that are firm, heavy for their size, and have shiny, unwrinkled skin with bright green stems.
Yes, jalapeños are a good substitute for heat, though cherry peppers have a slightly sweeter, thicker flesh.
Once opened, a jar of pickled cherry peppers will typically last for 6 to 12 months in the refrigerator.
No, cherry peppers are spicy, whereas pimento peppers are very mild and sweet.
Yes, they can be eaten raw in salads or salsas, though they are most commonly found pickled or stuffed.
No, the skin is thin and edible, so peeling is not necessary.
Pickling in a vinegar brine is the most popular method, but they can also be dried or frozen.
While they peak in late summer and fall, they are often available year-round in many grocery stores.
hot cherry peppers is a versatile ingredient found in cuisines around the world. With 40 calories per 100g and 1.9 grams of protein, it's a nutritious addition to many dishes.
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They are named for their small, round shape and bright red color, which resembles a large cherry.