Salsa Cariño is a new creation I made based off my usual tomatillo chiltepín salsa, but increasing the sweetness with the inclusion of honey.
Cariño in Spanish refers to someone you love who is very kind or sweet. It’s like calling someone “my dear” or “my honey.” That word is very appropriate for this dish with the addition of honey that I used from Southwest Bee Supply, located in Tucson, that makes you fall in love with this flavorful salsa.
The honey balances out Salsa Cariño from the excessive heat that is provided from the chiltepíns. I used chiltepíns from my friends at Churros Inzunza at the Rillito Farmers Market, as my chiltepín plant’s fruit are not ripe yet (pictured). If chiltepíns are too hot for you, I recommend using three chile de árbols instead for this salsa.
I’m looking forward to using Salsa Cariño as well as my Salsa Hoja Santa Chipotle with my carne asada and elote as I celebrate the MLB All-Star Game this week.
INGREDIENTS
12 tomatillos, roasted
¼ cup chiltepíns
5 garlic cloves, roasted
1 tsp Mexican Oregano
1 tsp mesquite salt (or regular salt)
1 tsp pepper
1 tbsp raw honey
DIRECTIONS
Wash the tomatillos under cold water and then dry with a towel to remove their stickiness. Next, pre-heat the oven to 420 degrees. Place the tomatillos, white onion slices, and garlic on a tray with parchment paper and roast for 10 minutes, (5 minutes on each side).
Once they are done roasting, transfer everything from the oven to the blender. Purée for one minute and then add the remaining ingredients to the mixture. Blend for three minutes until well combined. Pour the salsa into a bowl and serve either warm or cold.
Sunday Salsa 
I haven’t had chiltepin in years! I like the idea of taming them with honey. Nicely done!
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