Large Cherry Hot Pepper Seeds – Cherry Bomb (Capsicum annuum)

Large Hot Cherry Pepper – Cherry Bomb

Capsicum annuum | Annual | ~75 Days to Maturity

Compact, prolific, and perfectly shaped for stuffing — the Large Cherry Hot Pepper (also known as Cherry Bomb) is a garden workhorse beloved for its generous yields even in northern climates. Round, baseball-sized fruits mature from green to a glossy red with a mild-to-medium heat (100–1,000 SHU) that makes them irresistible fresh, pickled, or stuffed with cheese and herbs. Notably cold-tolerant and shock-resistant, this variety is an ideal choice for growers in shorter growing seasons. Approximately 4,000 seeds per ounce.

Plant Details

• Species: Capsicum annuum
• Type: Hot Cherry Pepper (Cherry Bomb)
• Days to Maturity: ~75 days from transplant
• Fruit Shape: Round, cherry-shaped
• Color Progression: Green → Red
• Heat Level: Mild to Medium – 100–1,000 SHU
• Seed Count: ~4,000 seeds/oz
• Cold Tolerance: Good — performs well in northern climates
• Growing Environment: Garden or containers

Safe Handling

Wear gloves when handling seeds and fruits. Wash hands thoroughly even after removing gloves. Avoid touching eyes or sensitive areas.

Soil & Water

Plant in fertile, well-drained soil with ample organic matter; target pH 6.0–6.8. Water consistently; apply soaker hoses during hot, dry spells. Mulch around the base to retain moisture and suppress weeds.

Planting & Growing Tips

• Optional: soak seeds in room-temperature water up to 24 hours to speed germination.
• Start seeds indoors 8 weeks before the last expected frost; sow ¼ inch deep in organic seed-starting mix.
• Maintain 80–85°F (27–29°C) soil temperature; use a seedling heat mat. Germination: 1–4 weeks.
• Transplant outdoors after all frost danger has passed; harden off gradually over 1–2 weeks.
• Container growing: 5-gallon pots or larger; well-suited for patios and small spaces.
• Use organic seed-starting material; avoid jiffy peat pots and standard potting mixes.

Harvest Tips

• Harvest red for peak color, sweetness, and mild heat — ideal for pickling whole or stuffing with cheese.
• Use garden scissors to cut from stems cleanly. Pick regularly to encourage continuous fruiting.
• Exceptional for antipasto, stuffed appetizers, pickling, and fresh eating.