On the vine, they are ripe when they turn red ... assuming you have one of the varieties that turn red rather than orange, yellow or striped. The first few fruits from any plant are likely to be smaller than those that follow.

The larger fruits will eventually turn red but can be used green if you want. One way is to bread them and pan fry them. Another way is to pickle them in a brine solution for a week or so.

As for chili peppers, when to pick depends on the variety and intended use. If the pepper is a type that has a thick wall, you may want to wait until it just starts to turn red. If they have a thin, papery wall, you may want to let them mature and dry on the vine, then use the dried peppers in a variety of meals. Jalapeños, for example, have a thick wall and are ready when the dark green starts to become lighter.

Apache chilis? A dwarf, about as hot as banana or Cayenne chilies, not as hot as arbol chilies. Bright red when ripe. Fruit grows about two inches long, plant may be sixteen inches high. There wasn't a whole lot of information about them.

I looked them up because I was afraid you might have gotten an inedible decorative chili but these should be very good to cook with. I had never heard of them before.

A properly ripe tomato is one that comes off the vine easily when you give it a gentle tug. If it fights back, it's not ready. (At least, this is true for cherry tomatoes, and I assume it's true for big ones as well.)

Actually, it's true for a lot of fruits.