Description

The Satan’s kiss pepper, also known as spicy cherry or cherry pepper belongs to the Capsicum Annuum species. It is a typical chilli pepper from Italy. You can use it in the kitchen for the realization of different recipes and not having a high spiciness also appeals to those who are not necessarily passionate about chillies. Its rounded fruit is a beautiful dark red and is perfect for being stuffed. The degree of spiciness is between 12,000 and 20,000 on the Scoville scale. They are known throughout Italy for being the perfect kind of hot pepper to be stuffed.

Characteristics of the chili pepper Satan’s kiss

The Bacio di Satana chili pepper is fiery red in color. It has a rounded shape. The size of the fruit varies from 2.5 to 4 centimeters in height. When ripe it is dark red in color while when unripe it is green. The Satan’s Kiss chilli plant can reach a height of 40 to 60 centimeters. A peculiarity of this chilli is that it loses spiciness as it matures. Therefore the more unripe it is, the more spicy it is. The seeds then become very hard and abundant.

How to use satan’s kiss in the kitchen

As with any other pepper, you can use Satan’s Kiss in the kitchen to make moderately spicy creams and oils. If you want, given its shape, you can stuff them. A typical recipe sees the Bacio di Satana chilli filled with tuna and capers, preserved afterwards in oil. You can use it in the kitchen to bring spicy to your tables, so it goes well with pasta, meat and fish.

Chilli cultivation Satan’s Kiss

It is not difficult to grow Satan’s Kiss chili at home. It is quite resistant so even if you are a beginner, you can get good results. Sowing must take place between January and March, it also depends on the area and must take place in seedbeds. Later, when you can handle the seedling, transport it in an 8cm jar and keep it covered. You can move it outside when the ground is warm and the plant is not likely to freeze.

How to preserve the Bacio di Satana chili pepper

The ideal preservation for the Bacio di Satana chilli is in oil, due to its very thick pulp. As I said, you can already make them stuffed so as to have a quick and practical snack that you can access at any time. On the other hand, it does not lend itself well to drying.