I (currently) don't know anyone that does either which is too bad
because I really think it enhances the experience, but then again, I'm
not too fond of tangy/fruity salsa verde. I'm from the San Francisco
east bay area (not a mecca for authentic Mex. fare but I don't know of
such a place stateside; at least we've got our own respectable take on
it if you excuse all the cheese, but even that's often chihuahua ;-)
and of all the salsa verde I've had, I'd say at least half of it was
seedless. I know they do things differently there (I've recently had
the gastronomical misfortune of moving to New England) but even *here*
I've run into a few decent salsa verdes with very minimal to no seeds.
I've never been able to get the trick out of the restaurateurs however
so I'm stuck with my own either gelatinous and or unintentionally-soupy
salsa ;_(

Well, thanks for the reply! I hope there are more to come!


Wayne Lundberg wrote:
> 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
> >