Total ascorbic acid contents in both chilli pepper and tomato fruits are reported. The extracts of hot chilli pepper samples were obtained with 3% (v/v) acetic acid and were subjected to separate on RP-HPLC. Dehydroascorbic acid (DHA) in the chilli samples was determined as difference in total ascorbic acid after DHA reduction with dithiothreitol. The contents of ascorbic acid and DHA in the chilli samples were ranged from 1.31-99.58 and 0.13-0.74 mg/100 g DW, respectively. While total contents of ascorbic acid in some tomato extracts determined by modified method of 2,6-dichlorophenolindophenol were 54.22 mg/100 g DW in average.