Tabasco pepper
Capsicum frutescens
Also known asTabasco chile · Chile tabasco
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 9–13 (winter low around -7°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 1.8 |
| flowering | 1 | 2 | 3 | 2.2 |
| fruiting | 1 | 2 | 3 | 2.4 |
Companion-growing notes
- Heavy uptake of potassium, calcium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A compact, prolific pepper for hot sauce production. EC 2.0-3.0 mS/cm. pH 5.5-6.5. Temperature: 22–32°C. High light (DLI 18-25 mol/m2/day). Plants are compact (40–60 cm) and very bushy, producing clusters of small, upright peppers at each node. From transplant to red-ripe fruit: 80-100 days. Each plant produces 50-100+ small peppers. Harvest when fully red for sauce; the thin walls and juicy flesh make them ideal for blending into liquid hot sauce. For a Tabasco-style sauce at home: blend ripe peppers with 3% salt by weight, age in a sealed jar (with an airlock to release fermentation gases) for 1-6 months, then blend with white vinegar and strain. The fermentation develops complex, savory flavors beyond simple pepper heat. Plants are perennial in warm conditions.
Notable varieties
| Cultivar | Type | Origin | Days | Notes |
|---|---|---|---|---|
| Greenleaf Tabasco | open pollinated | USDA / Auburn University | 90 | TMV-resistant variant developed for Louisiana commercial production after a 1962 tobacco mosaic virus outbreak nearly wiped out the original stock. Most commercial tabasco production today is Greenleaf. |
| Tabasco Mild | open pollinated | 85 | Lower-heat selection (10,000-20,000 Scoville). Hobby variety; not used commercially because the lower heat means lower yield in the fermented sauce. |