Luckily for us, Nichol’s froze these cherry bomb peppers so we could still use them months after last fall’s harvest. If you can get past the capsaicin, the aroma is floral and fruity, like raisins and roses. Heat isn’t too crazy, with a nice warm linger. Use on popcorn, potatoes, grilled meats, roasted veggies, or anywhere you might use a chile powder (just mind the extra salt).

1oz

Cherry Bomb Peppers (frozen) – Nichol’s Farm; Marengo, IL
Kosher Salt – Diamond; hard to tell