Objective: Optimized the technology of capsaicin extraction from dried capsicum and studied the processing application in food. Methods: The dry pepper was pretreated by high-pressure water oil mixed phase extraction technology, which was used to extract capsaicin with microwave-assisted solvent method, and explore the application in food processing. Results: the pretreatment conditions were as follows: 20% moisture content of dry pepper powder, 150 ℃ temperature and 300 r/min rotating speed. Then microwave-assisted process conditions were as follows: the pretreated chili powder was pretreated for 120 s under the microwave power of 600 W, then 65% ethanol was added as the extraction agent, the solid-liquid ratio was 1∶20 （g/mL）, and the extraction time was 2.5 h at 30 ℃. The optimal extraction amount of capsaicin was 4.12 g/kg dry chili, the first extraction rate was 82.4%, and the theoretical yield was 99.45%. Conclusion: The extraction rate of capsaicin from dry pepper pretreated by high-pressure water oil mixed phase extraction technology was significantly better than traditional technology, and the processing performance is stable.