Tabasco Hot Pepper
While small in size, Tabasco peppers are big on heat and flavor.

Tabasco Hot Pepper

4.75 out of 5 based on 12 customer ratings
(12 customer reviews)

  • Light: Full sun
  • Fruit size: 1½ to 2 inches
  • Matures: 80 days
  • Plant spacing: 18 to 24 inches apart
  • Plant size: 24 to 36 inches tall
  • Scoville heat units: 30,000 to 50,000 (hot)

Heirloom. This hot pepper is used to make the famous Tabasco® Sauce. Peppers mature from yellow-green to orange to red and have a unique, smoky flavor that contributes to Tabasco’s distinctive taste. While adapted to all areas of the US, plants produce continuously and will therefore produce the most peppers in the South and Southwest, where the growing season is longest. In frost-free areas, plants can live for several years. Easy to grow, the compact Tabasco is also a good choice for containers.

Some Bonnie Plants varieties may not be available at your local stores, as we select and sell varieties best suited to the growing conditions in each region.

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Reviews

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12 reviews for Tabasco Hot Pepper

  1. Taste:
    5 out of 5

    Yield:
    5 out of 5

    :

    I found a tabasco plant at my local Lowe’s last year and it has been amazing! I haven’t done anything to it but water and periodically add some fertilizer. It made it through a moderately cool winter in south Louisiana and is now already blooming and showing signs of what looks to be a good yield for the second year in a row!

    I love the Tabasco peppers! Great for cooking or making your own sauce!

    I wish I could find them again! I’d do more!

  2. Taste:
    5 out of 5

    Yield:
    5 out of 5

    :

    Very prolific. I harvest them when fully ripe. Give a slight tug, and the ripe ones come off easily. If they don’t release, try them the following day. I’ve been getting about 10 to 25 peppers a day. Covering for frosts. Hope they survive the winter.

  3. Taste:
    5 out of 5

    Yield:
    5 out of 5

    :

    Alina, get a small ball jar, fill 3/4 with ripe peppers.
    Add 1 tablespoon Sea Salt
    Slice 1 garlic clove thin and add
    Fill jar with Balsamic Vinegar and cap.
    Wait 6 months and enjoy
    I take a teaspoon and press down the mash to get liquid only, add to anything you like for the heat.

  4. Taste:
    4 out of 5

    Yield:
    3 out of 5

    :

    Tabasco peppers in my state of louisiana are the sacred source of sauce , lots of secrets here , you must age them 2 or 3 years.

  5. Taste:
    5 out of 5

    Yield:
    5 out of 5

    :

    Nice and hot. Grows well in Southeast Louisiana. Left to turn red, they can get mushy.

  6. Taste:
    5 out of 5

    Yield:
    5 out of 5

    :

    I love spicy, so these are great. Apparently, Cardinals love them, too. I was displeased to find that something was eating them, but now that I know it’s a bird and not some kind of bug, I am happy to share, as my one plant has way more than I could use.

  7. Taste:
    4 out of 5

    Yield:
    4 out of 5

    :

    Has anyone pickled these before im trying to find a good way to do so… thanks and happy growing…

  8. Taste:
    5 out of 5

    Yield:
    3 out of 5

    :

    Grew them in my yard in coastal NC. Let them get red on stem …. they were super hot….gonna let them ripen a bit more…need a good recipe If anyone knows….THANKS

  9. Taste:
    5 out of 5

    Yield:
    5 out of 5

    :

    Loving these peppers. I’m not a huge fan of Tabasco sauce, but I was curious about the peppers themselves. This is a pretty plant and really pretty peppers too. I’m growing this in a container. Earlier it seemed somewhat stressed out by being in too small of a container — getting yellow leaves with some spots. When I checked it, the roots were getting really cramped. So I transplanted it into a larger container and the plant perked up, leaves got greener, peppers grew better, etc. The peppers themselves are a beautiful yellow-green to start. They get a bit more yellow-orange when ripening. Then totally, almost day-glo, orange. I’m assuming they get more orange-red or red once they get fully ripe. I ate one at yellow-green, and there was a lot of heat, but I didn’t notice as much overall flavor. I ate a fully orange one and there’s still a lot of heat and more flavor too. The flavor reminds me a bit of Tabasco sauce, but also of the flavor of habanero peppers — maybe like a mix of the two. Not as hot as habanero, but more heat than Tabasco sauce. Juicy peppers.

  10. Taste:
    5 out of 5

    Yield:
    5 out of 5

    :

    Love this pepper and all the Bonnie pepper plants I grow. I love them, because I’m able to dig them up in the fall and pot them. Then bring them into the sunroom and keep them going all winter. Then back in the ground when spring comes back around. Have had plants that have lasted 5 years or more before I replace them.

  11. Taste:
    5 out of 5

    Yield:
    5 out of 5

    :

    Good hot summer plant.: Grew them 3 times in recent years. I got a fairly good yield early; and a much larger one heading into the fall. If they can grow well here you can grow them anywhere.

  12. Taste:
    4 out of 5

    Yield:
    5 out of 5

    :

    Great producer: Fantastic producer. Very good heat. Low maintenance (no cages needed.)

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