I venture there is more green chile and perhaps green tomato ratios in that
salsa pic than tomatillo. ( note the red flecks, probably ripening parts of
the chiles and the seeds are definitely chile seeds). That would also give
it the texture and taste I think you strive for.

Straight Tomatillos do not make for a good sauce nor would I prior strain
the seeds for a salsa ingredient. Too many good Salsa Verde recipes out
there

de
> 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
>