Some peppers are considered a natural antimicrobial. It is an effective and economical alternative against resistant pathogenic microorganisms. The objective of the study was to analyze the antimicrobial efficacy of the native Mexican pepper "Cacho de Cabra" (Capsicum annuum L.) concentrating the properties in the form of extract to potentiate its action. For the pepper extract: fruits without injuries were selected, around 100g of the fruit was washed, dried on paper towels and a regular home blender was used for processing and milling. Then, 20mg of extract was weighed and solubilized in 10ml of absolute ethanol. 1mL was diluted in a 5mL volumetric flask and the full volume was completed with absolute ethanol. It was filtered on 0.45μL Nylon filter (Whatman).Thereafter, it was placed on a heating plate, at a temperature of 80-85 °C in order to eliminate the alcohol. On the identification of Salmonella typhimurium with 25g (Gram-negative bacterium = Enterobacteria family) it was used a culture of Xylose Lysin Deoxycholate (XLD) Agar: the colonies appear as pink (without fermentation of lactose) with black center (due to the production of H2S). The microorganisms were incubated, in an oven at 37 °C and after proper growth (24-48h) another plate was pegged with XLD. A volume 0.1μL of the extract was applied. Mean diameter of inhibition halos in millimeters was 22,19 ± 1,742 whose experiment was performed in duplicate. Therefore, considering the antimicrobial properties of pepper “Cacho de Cobra” observed in concentrated extract, it became clear that it acquires active and effective properties against bacterium Salmonella typhimurium.