By Doreen Colondres – lacocinanomuerde.com

At first glance, salsa macha and Asian chili oil could pass as distant cousins: dried chiles, hot oil, and an aroma that makes you salivate before the first bite. But once you taste them, you know—they live in different worlds.

Origin & Soul

Salsa macha was born in Veracruz, Mexico, rooted in indigenous tradition. Chili oil is a Chinese classic, with beloved variations in Korean and Japanese kitchens.

What’s in Them?

Salsa macha: Mexican dried chiles (árbol, guajillo, morita), garlic, seeds (sesame, pumpkin), nuts (peanuts, walnuts), and sometimes vinegar or salt.

Chili oil: Asian chile varieties, garlic, ginger, star anise or Chinese cinnamon, and occasionally soy sauce or MSG.

Texture & Use

Macha: thicker, chunkier, toasty, and crunchy.

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