This study presents carotenoid and capsaicinoid extraction from the pulp of hot pepper paste according to a green extraction design. Ultrasound-assisted extraction (UAE) was applied in refined olive oil with a 0.4 solid:solvent ratio and 0.4 duty cycle with different parameters such as amplitude (40-80%), temperature (30-60 degrees C), and time (5-20 min), The effects of these parameters on the beta-carotene, capsaicin, total phenolic content, and antioxidant activity of the extracts were investigated. Individual effects of each parameter and the interaction effects between them were found be significant. The optimal extraction condition was determined as 60% amplitude at 60 degrees C for 5 min using a full factorial design (p < 0.05). The UAE results were compared to 8 h of maceration, which is a conventional extraction method used here to confirm the suitability of the green extraction process presented. UAE was found to be more advantageous than maceration because it produced higher amounts of extract in a shorter time. It was also observed that hot pepper paste contained high amounts of phytochemicals.