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

Tabasco Hot Pepper

  • 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 in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

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Tabasco Hot Pepper is rated 4.8 out of 5 by 13.
Rated 5 out of 5 by from 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!
Date published: 2016-03-28
Rated 5 out of 5 by from 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.
Date published: 2015-08-09
Rated 5 out of 5 by from Love my tabasco pepper plants. I love these peppers. I pick them before they get over ripened and eat them whole. The red ones have a great amount of heat to them. At the end of the growing season I pull the whole plant and cut all the leaves off, hang them in the house by a window and by the next growing season they are dried out. I then take them and put them in a food grinder and turn them into a powder and sprinkle it on my food. Im almost out of the powder so I can't wait for more. I eat it on almost everything.
Date published: 2017-04-15
Rated 5 out of 5 by from 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.
Date published: 2015-03-20
Rated 5 out of 5 by from 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.
Date published: 2015-09-12
Rated 5 out of 5 by from 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.
Date published: 2016-01-26
Rated 5 out of 5 by from 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.
Date published: 2016-03-12
Rated 5 out of 5 by from 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
Date published: 2015-08-15
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