tabasco peppers

Tabasco Pepper Seeds


Market price: $3.75
Our price: $2.49
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Capsicum frutescens

Tabasco Pepper Seeds (95 days)

.25 grams per seed package/Seed Package Contains Approx. 30-45 heirloom pepper seeds.

Around 1866, Edmund McIlhenny of Avery Island, LA was given seeds to to a hot and spicy pepper that came from Mexico. 

A few years later he used this pepper to create the now world famous Tabasco Sauce.

Plants grow up to four feet tall. 

Very prolific. 

Tabasco is picked in the red stage for the spiciest flavor.

Needs a great deal of heat and takes a while to start producing, but very heavy yielding once it does.

If you live in an area with long hot summers, you will not have a problem with Tabasco.

If not...

Some folks plant Tabasco early on in large pots and move them in if the weather is going to be too cold. 

tobasco peppers


The original red variety of Tabasco pepper  measures 30,000–50,000 Scoville Units


Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


¼" 110-130 75-85° 7-10 24" 12-18" 40 lb. Full

Planting Tips for Heirloom Hot Peppers:

Start these vegetable seeds indoors about 6-8 weeks before your last frost date.  Be sure to keep them in a warm place so that the soil temperature stays above 75°.  Young heirloom pepper plants like it to stay warm and will develop best if kept happy.

Only transplant after the heirloom pepper seedlings have shown several sets of their true leaves and only once you are sure the outside soil temperature is consistently above 65°.  

Heirloom seeds are hardy, but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


4 cups of hot peppers (serrano, jalapeno, Thai, etc.)
1 1/2 cup vinegar
1 1/2 cup water
3 cloves garlic, crushed
1/2 onion chopped
2 TBSP black peppercorns
2 TBSP salt
2 TBSP sugar
2 TBSP coriander seeds
Cut the large peppers into 1/4 inch rings and simply pierce the very small peppers a few times, or you can cut all peppers into 1 inch pieces.  this will depend on how you wish to eat them.
Pack the peppers into 1 qt jar.
Place all remaining ingredients into a pot or medium sauce pan and bring to a boil.
Reduce heat and let simmer for 5 minutes.
Pour the hot brine into the jar of peppers, place lids, and seal.
Serve within a month, and refrigerate after opening.
Note** To seal the jar you can either place it on a canning rack or directly into a pot with the water filled up to cover the whole jar.  Bring to a boil for 10-15 minutes.
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