This study was conducted to select cultivar for dried red fruits in hot pepper suitable for environment-friendly cultivation. For the selection of empirical experimental fields, cultivars were publicly announced targeting 5 places that considered regional characteristics. The number of total fruits in 10 plants has found that #114, #103, and #118 showed the high quantity as 99.5, 87.5, and 85 fruits. For the fresh weight of the total fruits harvested from10 plants, the result has found that #114, #118, and #115 were high as 2491.6g, 2,184.5g, and 1,733.0g. The fruit length has found that #115, #117, and #116 were 175.5mm, 162.5mm, and 160.4mm. The fruit width has found that #120, #123, and #117 were 28.3mm, 25.8mm, and 25.5mm. The fresh weight per fruit has found that #116, #115, and #117 were 33.3g, 32.7g, and 30.3g. The dry weight of the total fruits from 10 plants has found that #114, #118, and #122 were 379.3g, 354g, and 322.8g. The Hunter’s color values on fresh fruits have found that L values of #105, #104, and #106 were 33.4, 32.7, and 30.7, #110, #5, and a values of #106 were 17.9, 17.3, and 16.0, and b values of #103, #120, and #119 were 21.5, 19.5, and 19.2. The Hunter’s color values on dried fruits have found that L values of #110, #108, and #123 were 33.6, 32.5, and 31.7, a values of #110, #103, and #106 were 19.0, 18.6, and 17.4, and b values of #106, #103, and #108 were 7.8, 7.0, and 6.8. The total capsaicin content has found that #101, #102, and #104 were 81.3mg/100g, 76.2 mg/100g, and 70.1 mg/100g. The total free sugar content has found that #116, #101, and #113 were 17.39g?100g-1, 17.32g?100g-1, and 16.93g?100g-1. The total organic acid content has found that #102, #111, and #114 were 1272.1mg?100g-1, 1266.0mg?100g-1, and 1253.1mg?100g-1. The soluble solid-acid ratio has found that #120, #119, and #118 were 5.1, 7.3, and 8.5. The preference for dried red fruits in hot pepper powder has found that #106, #107, #115, #116, and #120 were high. The disease survey of CMV and TSWV, anthracnose showed #106, #115, #116, #120 were the best. In the results of the study, #106, #115, #116, and #120 were selected as the cultivars suitable for environment-friendly cultivation by comparing cultivars on red fruits in hot pepper with check varieties and ones before and after drying.