Cherry peppers are great for cooking and just one pepper will spice up any dish, from a stew, to a pot of basmati rice or homemade soup. Cherry peppers may be small, but they pack a powerful punch when it comes to flavour and that extra zing. The plants grow well in moderate sun (once seedlings are strong enough to be set outdoors). I grew mine from seeds of market-bought peppers, and thankfully all are thriving nicely. Some are in the earth and others in pots. Once you tend to them, ensuring they have enough water and sunlight, and prune the leaves as they dry in preparation for pepper production, they will flourish in your gardening space. Monitor your plants for any spider mites or traces of bugs, deal with them vigilantly, flushing with water and spraying with fertilizer, you’ll be well on your way to growing (and cooking with) cherry peppers. We also have some in pots for sale. These are growing in a well balanced and porous potting mix, since they like a fair amount of watering. A joy to tend to and a treat to enjoy.The first on all the plants. Once the tiny peppers start to form, they grow pretty fast and are ready for harvest in a few days. Unlike Tabasco peppers that transition from green to red, passing through a medium mustard to a bright orange, cherry peppers head for red as soon as the little buds appear. Remove them gently but firmly from the stem casing they’re attached to, wash with tap water, slice or add an entire pepper (or more) to the dish you’re cooking.
A Tropical Lifestyle Blog with singer, songwriter Indra. KINGDOM CALL album is here 
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Growing cherry peppers whether on your balcony or in the garden