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| Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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Posted to alt.food.mexican-cooking
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Technique for deseeding tomatillo/tomate verde for salsa verde?
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 |
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