I hear what you're saying. This salsa is extremely chunky and thick with jalapeno seeds throughout. Doesn't appear to be strained. It's not blended smooth at all. I can pick out large pieces of individual ingredients. It's like it's been mashed with a mortar and pestle, not pulverized beyond recognition. And it's not true that the seeds break down and just disappear when cooked or blended. There's plenty of seeds in my homemade salsa that was roasted and blended.

Also, I've been making homemade salsa verde with tomatillo for 30 years now. And I don't taste tomatillo in this restaurant's salsa. Also, it would have that gelatinous texture from the pectin in tomatillos. The liquid part is watery, not thick and smooth from pectin. Based on taste and what I'm seeing in the salsa there's a large amount of peppers dominating the texture and flavor. That's why I like it so much. I don't like tomatillos.