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