Red chili as a vegetable commodity that much used by the Indonesian people and in its cultivation business depends on the level of water availability. One effort that can be done to solving this problem was by using the local micro organisms (LMO)  from golden snail supported by the addition of mycorrhiza. The purpose of this study was to determine the interactions effect between LMO and different water levels with the addition of mycorrhiza to the anatomical and morphology responses of red chili plants. This study was an experimental study using Randomized Block Design (RBD) with two vactors, namely the consentration of micro snail organism (0 ml/L, 25 ml/L, 50 ml/L and 75 ml/L) and different water levels based on field capacity measurement (100%, 75%, 50% and 25%) using 3 repetitions. The parameters observed included anatomical parameters (stomata density and trichome density) and morphological parameters (plant height, leaf number, wet biomass, root length, percentage of mycorrhiza infection and relative water content of leaves). The data obtained were analyzed using two-way ANAVA and continued by the Duncan test. The results showed that there was an interaction effect between the LMO concentraion and different water levels by the addition of mycorrhiza to plant height, wet biomass, relative water content of leaves with the highest effect of LMO concentration at 75 ml/L with water level of 25% . In the stomata density parameters the LMO concentration of and water levels which significantly effect was 25 ml / L with water level of 25%. There was no significant effect of the interaction between the LMO concentration and different water level with the addition of mycorrhiza to the response of red chili (Capsicum anuum L.) at parameters leaf number, root length, percentage of mycorrhizal infection and leaf trichome density.