Nobody that I know de-seeds tomatillos, and very few de-seed red tomatoes.
I'm speaking from a Mexican native point of view.


> wrote in message
oups.com...
> My current (unsatisfying) method:
>
> -Cook tomatillos
> -Blend
> -Mash through fine strainer with a spoon (^_^
>
> This is pretty time consuming (especially the cleanup) and it results
> in a lot of wasted tomatillo pulp/skin and a pretty runny, textureless
> salsa. Do any of you deseed as well? If so, what's your technique?
>
> For the skeptical, this is roughly what I'm shooting for:
> http://img158.imageshack.us/img158/333/img0149026ha.jpg
>
> Thanks!
>
> -Gregory
>