The Tabasco pepper is a very hot pepper variety (level 9, 30,000-50,000 Scoville), vigorous and robust, producing numerous small, conical peppers, about 3 to 5 cm, with vertical growth. A plant bears about a hundred fruits. When ripe, the fruits turn from green to red to orange. They have a smoky flavor, with notes of celery and onion, very original.

Tabasco peppers can be used fresh, dried or ground into powder. It is the variety that gave rise to the famous Tabasco sauce from Louisiana.

Requires a lot of heat for their development, to be reserved for regions with hot summers or particularly well-exposed gardens. In regions where it does not freeze in winter, it can be stored for several years.

How to successfully sow chili peppers

Sow in February-March in pots of fine seed compost in a heated greenhouse (25°C). Peppers need a high temperature at the beginning of their development as well as a little humidity but not too much. Germination within 3 weeks.
Plant out in May in deep, loose soil, in a warm, sunny location, sheltered from the wind, 50 cm apart in all directions. Hoeing, watering and mulching.
If you do not live in a warm region, greenhouse cultivation is highly recommended.

Good associations

Peppers will appreciate cohabitation with other nightshades: Peruvian groundcherry, Balbis nightshade, peppers, tomatoes, etc.

Harvesting chili peppers

5 to 6 months after sowing when the peppers are fully ripe.
Pick as needed or dry in the sun or oven.