The research entitled Blanching Effect on Quality of Red Chilli (Capsicum annum, L) aims to know the effect of blanching on the quality and freshness of red chili (Capsicum annum, L). With water blanching and steam blanching treatment. This research was conducted in March 2017 at Post Harvest Laboratory of Faculty of Agriculture UMY. This research was conducted using completely Randomized Complete Random (RAL) design with 6 treatments, P1 = water blanching temperature 400C with time of 3 minutes (30 red chili), P2 = water blanching temperature 500C with time 4 minutes (30 red peppers), P3 = water blanching temperature 550C with time 5 minutes (30 red peppers), P4 = steam blanching temperature 450C with time 3 minutes (30 hot peppers), P5 = steam blanching temperature 500C with time 4 minutes (30 red peppers), P6 = steam blanching a temperature of 550C with a time of 5 minutes (30 red peppers) and all treatments repeated three times. The results show that blanching does not effect the quality of red chilli.