Chili is considered one of the most important vegetables worldwide, because of its high profitability and its versatility that allows different foods to be made. During their growth, storage, and commercialization, they can be contaminated mainly by fungi that can be harmful mycotoxin producers for those who consume them. The objective of this work was to identify the fungi Aspergillus flavus and A. parasiticus in fourteen samples of dried chili peppers Capsicum annuum (“guajillo”, “ancho”, and “de árbol”) that were acquired in the main markets in Oaxaca city. To the samples, the moisture percentage was determined in addition to the mold and yeast count; as a result, the identification of the genera of the isolated strains was obtained, estimating the aflatoxin production of the identified Aspergillus strains. The fourteen shows exceeded humidity limits and had high fungal contamination, of which six genera were identified, finding a strain of Aspergillus flavus and one of A. parasiticus. In the aflatoxin production test, both strains showed fluorescence in the coco-agar medium, indicating that they are aflatoxin producers.