Botanical Name: Capsicum annuum
Cherry chiles, aptly named for their round, cherry-like shape, are small but mighty peppers that perfectly balance sweet and spicy to the culinary world. These vibrant red chiles, also known as cherry bomb peppers, are as delightful to look at as they are to taste, making them a popular choice for adding flavor, heat, and visual appeal to various dishes.
The flavor of cherry chiles is a harmonious blend of mild sweetness and gentle heat. They have a juicy, crisp texture that bursts with flavor when bitten into. Their heat level, ranging between 2,500 and 5,000 Scoville Heat Units, places them on the milder end of the chili spectrum, making them accessible to those who enjoy spice but prefer it tempered by sweetness.
These chiles are often used fresh, pickled, or stuffed and are incredibly versatile in the kitchen. Their unique shape and hollow interior make them ideal for stuffing. Typical fillings include creamy cheeses, savory meats, or herbed breadcrumbs, creating a delightful appetizer with layers of flavor and texture. When roasted or grilled, cherry chiles develop a smoky, caramelized sweetness that enhances their natural charm.
In pickled form, cherry chiles are a pantry favorite, adding a tangy, spicy kick to sandwiches, charcuterie boards, and antipasto platters. Their bright, vibrant flavor cuts through rich dishes, providing a zesty contrast.
Cherry chiles can also be sliced and tossed into salads, stir-fries, or pizzas for a pop of color and gentle heat. When blended into sauces or salsas, they contribute a subtle spiciness and a touch of natural sweetness, enhancing the overall balance of the dish.
Cherry chiles are frequently found in Italian, Mediterranean, and American cuisines. They are a key ingredient in Italian antipasti, typically stuffed with creamy cheeses like ricotta or goat cheese and marinated in olive oil. In the U.S., pickled cherry peppers are often used to add a tangy kick to deli-style sandwiches and salads.