To "kill" the sweet taste, I usually use Mexican oregano, cumin, or cilantro. Traditionally "salsas" or chiles made from tomatillos are made in a blender. So the flavors should be very well incorporated.
I think that chile de arbol is the chile that complements tomatillos best. A lot of people blacken these chiles (in dried form) over an open flame to give a different flavor dimension to the salsa. Other techniques to soften the dried chile include, sauting until soft in veg or corn oil; or soaking in warm/boiling water for a couple of minutes.
|