Use quantities as a reference but note you should add plenty of coriander (probably more than you think) and add as much chili as you can handle, salsas are suppose to be hot. See note on tomatillo
Roughly chop all ingredients and blitz in the food processor
Use a food processor or preferably a "molcajete" (Mexican pestle and mortar). Please avoid a blender you want the salsa chunky and to be able to see the different ingredients.
Add plenty of salt and some pepper Let it stand for at least 30 min before eating and check for seasoning at this point, the flavors will develop during this time. NOTE: It will take plenty of salt
Enjoy it with any type of tacos but remember ALWAYS soft tortilla and preferably corn.
Note: Tomatillo is a Mexican tomato variety not to be confused with unripe tomatoes. They are a staple in Mexican cuisine. For this raw salsa you need fresh tomatillos not canned.