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Pepper, Hot, Large Cherry

Short Description

Heavy crops of round red hot peppers.

Full Description

Hot, flattened globe shaped, deep green fruits 1 1/2 in. across turn cherry red. CAUTION: Use rubber gloves or clean hot peppers under running water to avoid skin burn from the pepper juice.
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Item # Product
Item#: 52951A
Order: 1 Pkt. (125 seeds)
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Item#: 26324
Order: 3 Plants
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Pepper, Hot, Large Cherry
Pepper, Hot, Large Cherry, , large
Item #: 26324
3 Plants
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Product properties

Days To Maturity The average number of days from when the plant is actively growing in the garden to the expected time of harvest.

80 days

Fruit Size The average size of the fruit produced by this product.

1-2 inches

Sun The amount of sunlight this product needs daily in order to perform well in the garden. Full sun means 6 hours of direct sun per day; partial sun means 2-4 hours of direct sun per day; shade means little or no direct sun.

Full Sun

Spread The width of the plant at maturity.

24 inches

Height The typical height of this product at maturity.

30 inches

Sow Method This refers to whether the seed should be sown early indoors and the seedlings transplanted outside later, or if the seed should be sown directly in the garden at the recommended planting time.

Indoor Sow

Plant Shipping Information

Plants begin shipping on:

Aug 29, 2016

(Click here for fall shipping schedule)


Item 26324 cannot ship to: AA, AE, AK, AP, AS, CN, FM, GA, GU, HI, MH, MP, PR, PW, VI
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Container Vegetables - Tomato, Pepper & Eggplant
Growing tomatoes, peppers and even eggplants in containers on your deck, porch or patio!
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How to Sow and Plant

  • Only home gardeners who enjoy long growing seasons in the Deep South should attempt to sow pepper seeds directly in the vegetable garden. Most of us must start our own pepper plants indoors about 8-10 weeks before transplanting, which should be done 2-3 weeks after the expected last frost.
  • Sow seeds ¼ inch deep in seed-starting formula
  • Keep the soil moist at 75 degrees F
  • Seedlings emerge in 10-21 days
  • As soon as seedlings emerge, provide plenty of light on a sunny windowsill or grow seedlings 3-4 inches beneath fluorescent plant lights turned on 16 hours per day, off for 8 hours at night. Raise the lights as the plants grow taller. Incandescent bulbs will not work for this process because they will get too hot. Most plants require a dark period to grow, do not leave lights on for 24 hours.
  • Seedlings do not need much fertilizer, feed when they are 3-4 weeks old using a starter solution (half strength of a complete indoor houseplant food) according to manufacturer’s directions.
  • If you are growing in small cells, you may need to transplant the seedlings to 3 or 4 inch pots when seedlings have at least 3 pairs of leaves before transplanting to the garden so they have enough room to develop strong roots
  • Before planting in the garden, seedling plants need to be “hardened off”. Accustom young plants to outdoor conditions by moving them to a sheltered place outside for a week. Be sure to protect them from wind and hot sun at first. If frost threatens at night, cover or bring containers indoors, then take them out again in the morning. This hardening off process toughens the plant’s cell structure and reduces transplant shock and scalding.

Planting in the Garden:

  • To get an early start with your pepper plants, particularly in the North, cover the prepared bed with a dark colored polyethylene mulch at least a week before transplanting. This will heat the soil beneath and provide a better growing condition for young pepper plants. The mulch will also help the soil retain moisture throughout the season as the pepper plants grow.
  • Select a location in full sun with good rich moist organic soil. Make sure you did not grow tomatoes, peppers, eggplant or potatoes in the bed the previous year to avoid disease problems.
  • Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
  • Peppers should be set 18 inches apart in a row with the rows spaced 2-3 feet apart.
  • Dig a hole for each plant large enough to amply accommodate the root ball. 
  • Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development. 
  • Fill the planting hole with soil to the top and press soil down firmly with your hand leaving a slight depression around the plant to hold water. 
  • Use a plant tag as a location marker. This is particularly important if you are trying different varieties. It is very difficult to tell which variety is which from the foliage.  
  • Water thoroughly, so that a puddle forms in the saucer you have created. This settles the plants in, drives out air pockets and results in good root-to-soil contact.
  • Peppers may also be planted in containers. Use a container at least 18-24 inches wide and deep and use a commercial potting mix rather than garden soil.

How to Grow

  • Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. 
  • Mulches also help retain soil moisture and maintain even soil temperatures. This is especially important for peppers as their roots may be easily damaged when weeding, and this can lead to blossom end rot.
  • Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1-2" of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
  • Note that hot peppers tend to be hotter when they have less water and fertilizer. If they receive plenty of water and fertilizer they may be more mild than expected.
  • Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
  • Try planting pepper plants near tomatoes, parsley, basil, and carrots in your home vegetable garden. Don't plant them near fennel or kohlrabi. Peppers are very colorful when in full fruit and combine well with green herbs, okra, beans and cucumber fences in the garden bed.

Harvesting and Preserving Tips

  • Like cucumbers and summer squash, peppers are usually harvested at an immature stage. The traditional bell pepper, for example, is harvested green, even though most varieties will mature red, orange, or yellow. Peppers may be harvested at any stage, but their flavor doesn’t fully develop until maturity. Fully ripe peppers in multi-colors are delightful in the garden as well as in salads.
  • Cut the fruit from the plant with a sharp knife or pruners leaving a small part of the stem attached.
  • Sweet bell, pimento and cherry peppers are delicious eaten green but are sweeter and higher in vitamins if allowed to turn bright red before harvest. Some varieties are yellow at maturity or may mature from green through yellow and red.
  • Hot peppers may be harvested at any stage. Anaheim is usually picked green and cayenne types red.
  • Bell peppers may be chopped and quick frozen for use in many recipes; sweet cherry and banana peppers and hot cherry peppers are perfect for pickling.
  • A popular and trouble-free way to store hot peppers is to dry them. String mature red peppers by piercing the stem with a needle and heavy thread. Hang the string in a warm, dry, airy place (not in the sun!) to dry. They can make a colorful kitchen accent. Pull a pepper from the string when you need one. Hot peppers remain hot even after they are dried. Remember that in recipes a little hot pepper can go a long way.
  • Please note that hot peppers can burn sensitive skin on contact and fumes from grinding or cooking them can irritate the lungs and eyes. When working with hot peppers use rubber gloves and wash your hands before touching your face or eyes.
Days To Maturity
80 days
Fruit Size
1-2 inches
Full Sun
24 inches
30 inches
Sow Method
Indoor Sow
Planting Time
Sow Time
8-12 weeks BLF
24 inches
Life Cycle
Pepper, Hot, Large Cherry is rated 4.875 out of 5 by 8.
Rated 5 out of 5 by from A Good Pepper This is a good pepper to grow. My first year growing these. The heat level I thought was near a Jalapeno, but with a different flavor. My wife thought they had sort of a nutty flavor. The fruit are also a little bigger than I thought, some being near 2 inches across. Lots of fruit as well. I grew 12 plants (all in 5 gallon buckets) and I am going to have to find a way to freeze or can a lot of them. This is one of the best things I grew this year. Great snack right off the plant. If you like spicey, but not so hot it hurts, try this one. I will grow these again.
Date published: 2016-08-12
Rated 5 out of 5 by from Wonderful bounty! I've never grown red cherry peppers. These were a winner. Grown from seed, then transplanted into outdoor garden. Most were huge! Bigger than a fifty cent piece! And let me tell you they are hot! This...coming from someone who eats jalapenos on a regular basis! I have canned most of them. Grilled some of them on the BBQ, which goes perfect with a good ribeye, or NY strip. Highly recommend these.
Date published: 2014-10-05
Rated 5 out of 5 by from SPICY, but great producer. These are very spicy if you wait until they are red, but produce quickly without any flaw!! I pick them when they are green and use them in salads, stir fry and a sloppy joe mix made from scratch. Full of flavor!! Better than the grocery store varieties.
Date published: 2014-08-29
Rated 5 out of 5 by from My new favorite Planted from seed last year and saved half the packet. Planted the other half this year and still over 90% came up. Last year i had nice thick plants. Not to spicy i eat them right off the plant red or green.
Date published: 2012-03-18
Rated 5 out of 5 by from 4-Alarm pepper I knew this was the pepper I was looking for when I read the caution about not allowing the juice to contact the skin. We needed a really hot pepper to make chili sauce, trying to replicate my Dad's signature dish. Brought back memories of his fabulous garden. This pepper is a prolific producer. Not for the weak-hearted.
Date published: 2011-04-18
Rated 5 out of 5 by from Great Hot Pepper For Pickling & Fresh Relish! I've grown these peppers for years and I love their compact size, their flavor, righteous heat, and their versatility as a pickled pepper or in fresh summer relishes. When I was a kid, these peppers used to sit pickled in a big jar at the corner store alongside the big dill pickles, and people used to eat them with rich fatty meats, with cheeses & cold cuts as an antipasto type thing, or cook them in cabbage or greens. I pickled some, I made chow-chow relish, pepper relish, chutneys, a variety of salsas, even used these along with other hot & sweet peppers for a pepper jelly that would kick your teeth out in a good way! (-: Overall an excellent addition to your garden. I recommend growing no more than 4 plants for your home garden because these babies are great producers! Too bad Burpee doesn't offer them in plant form, but if you start them as seeds indoors around early to mid February, and nuture them up with good sunlight, good soil, and a spritz of well diluted fish emulsion every two weeks, then by April or May, after all threat of frost is gone, they will be more than hearty and ready to be transplanted outside into your garden. Remember to space them 18" apart and use a wire frame to fence them in because the fruits and the summer rains will weight them down and cause branches to snap off. ~Enjoy~
Date published: 2010-02-09
Rated 5 out of 5 by from Baby, That's Hot! I purchased the seeds. I prefer to buy the plants but Burpee only carries this product in seeds. I tried several other nurseries but their hot pepper plants sold out early. I was surprised how easy these were to grow. I let two seedlings grow to maturity. The two plants produced, and is still producing, much more fruit than my immediate family can use. Friends and family were happy about that. I will definitely grow these again next year.
Date published: 2007-09-30
Rated 4 out of 5 by from Started from seed outdoors and they are surviving the heat wave here pretty good...(98-1-3 for a week straight, water them plenty ). Great bell pepper flavor but beware of the seeds....they are REALLY good.
Date published: 2007-08-10
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