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.

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. Perfect on tacos, eggs, quesadillas, fish—even fruit or ice cream. Chili oil: more liquid, aromatic, with heat that’s sharper but less layered. A star over dumplings, noodles, or rice.

And the Flavor?

Macha is deep, smoky, and toasty. The flavor comes from fried dried chiles, garlic browned almost to caramel, and seeds that add irresistible crunch. Yes, it’s spicy, but it also has subtle sweetness, a hint of bitterness, and a nutty backbone that makes it complex.

Chili oil is lighter and more aromatic, with a floral lift. The heat is direct but less enveloping, and the spiced notes—star anise, cinnamon, ginger—make it fragrant but less dense, and far less “eat-it-by-the-spoonful” than macha.

The Soul of the Difference

Salsa macha doesn’t just aim to burn—it wants to seduce, with texture, depth, and the character of the comal, Mexico’s culinary heart.

💡 Tip for you:

I love to soften the heat with a touch of agave honey — it helps the flavors come together beautifully, especially if dinner is paired with a glass of wine. Remember: spice amplifies the perception of alcohol and can throw off your wine, but a wine with a hint of sweetness tones it down, creating a balanced and harmonious pairing.

Try my Shrimp Tacos wrapped in Jamón ConsorcioSerrano with a touch of salsa macha and agave — a bite so good, you’ll remember me!

Ingredients (for 3 tacos):

• 3 small flour tortillas
• 9 fresh white shrimp, peeled and deveined
• 9 thin slices of Jamón ConsorcioSerrano
• Broccoli microgreens, to taste
• 2 tsp extra virgin olive oil
• Salt and pepper, to taste

For the avocado-cilantro sauce:

• 1 ripe Hass avocado
• 2 tbsp plain Greek yogurt
• ¼ cup fresh cilantro
• 1 tbsp lime or lemon juice
• 1 small garlic clove
• 1 tsp olive oil
• Salt to taste

For the macha honey:

• 1 tbsp salsa macha (or to taste, depending on heat level)
• 2 tbsp agave honey

Procedure:

For the avocado sauce, blend the avocado, yogurt, cilantro, garlic, lime juice, and salt until smooth and creamy. Refrigerate. For the macha honey, mix the honey with the macha sauce until fully combined. Adjust the spice level to keep the pairing balanced, then set aside. Wrap each shrimp with a slice of ham and sear in a skillet with a little olive oil for 2–3 minutes per side, until the ham is golden and crispy. To assemble the tacos, warm the tortillas, spread a layer of avocado sauce, add three shrimp, drizzle with macha honey, and top with microgreens.

Serve and enjoy!