The Cherry Bomb - Like a sweet cherry pepper with a devilish kiss.

The Cherry Bomb Pepper: The Crowd-PleaserWhen it comes to peppers that offer a balanced blend of flavor and heat, the Cherry Bomb is a true standout. This Capsicum annuum variety is a spicier sibling to the Red Cherry Sweet pepper, another gem we offer. With a Scoville Heat Unit of 5,000, the Cherry Bomb pepper brings just the right amount of kick to the table.Good Eatin’One of my all-time favorite appetizers for wrestling and football get-togethers is a cored and seeded Cherry Bomb or Red Cherry Sweet pepper. I stuff these beauties with a cheese mix of mozzarella, parmesan, a pinch of superhot pepper flakes (totally optional, but hey, I have certain preferences), and real bacon crumbles. Pop them under the broiler or into a wood-fired pizza oven until the cheese is melted and slightly browned on top. Trust me, it’s a hit every time!The Cherry Bomb Pepper vs. Other PeppersWhile the Cherry Bomb shares a similar heat range with the Jalapeno, it offers a vastly different flavor experience. No need to fear intensely hot Habanero, the Cherry Bomb has a sweet, meaty flavor that pairs exceptionally well with cheeses and savory meats.Ideal for Pickling and StuffingDue to its thick walls, the Red Cherry Bomb pepper is perfect for pickling. The tang from the pickling process complements the pepper’s sweet heat, making it a tasty side for BBQ and other hearty meals. It’s a versatile choice that can easily replace other pickling favorites like the Cayenne or Serrano peppers.Growing the Cherry Bomb PepperIf you’re looking to grow your own Cherry Bomb seeds, you’re in luck. These peppers are relatively easy to grow and are disease-resistant. They mature in about 68 days, transitioning from green to a brilliant red. They’re a popular choice for home gardens and can also be found at farmers’ markets. Expect a very prolific yield – but also expect to go through a lot of peppers. They are quite tasty!5,000 SHU. This is an estimate. Scoville ratings will change based on growing conditions. A few slivers on LaRosa’s pepperoni pizza. Thank me later.