How to Store Cherry Bomb Peppers

Cool, Dark Place: If you don't have space in the refrigerator, cherry bomb peppers can also be stored in a cool, dark place, such as a pantry or cupboard. They will last for about a week in these conditions.

Drying: Cherry bomb peppers can also be dried to preserve them. To do this, wash the peppers and remove the stems. Cut them into thin slices and place them on a baking sheet lined with parchment paper. Bake at 140°F (60°C) for 2-4 hours, or until the peppers are completely dry. Store the dried peppers in an airtight container in a cool, dark place.

Freezing: Cherry bomb peppers can also be frozen to preserve them. To do this, wash the peppers and remove the stems. Cut them into thin slices or dice them, and then place them in a freezer-safe bag. Freeze the peppers for up to 6 months. When you're ready to use them, thaw them in the refrigerator or at room temperature.

Tips for Storing Cherry Bomb Peppers:

- Choose firm, ripe peppers that are free from blemishes.

- Handle the peppers with care to avoid bruising them.

- Store the peppers in a single layer to prevent them from crushing each other.

- Check the peppers regularly for signs of spoilage, such as mold or soft spots.