The phenolic content, antioxidant potential, and antimicrobial activity of extracts of different parts of the fruit from <i>Capsicum baccatum</i> L. var. <i>pendulum</i> were investigated. The analysis of phenolic content was performed by the Folin-Ciocalteu method and reversed-phase high-performance liquid chromatography. The <i>in vitro</i> antioxidant activity was assessed by the total reactive antioxidant potential and total antioxidant reactivity index.