[kurt]

Down here in our Latin quarters the most common in all the mixes and after questioning these seem to be a basics.
Cilantro,minced is a must.
Garlic almost invisibly minced.
Persian and or Key Lime juice.
Any old mater(red) that is at least diceable for texture.This will give you the red.
Tomatillos show up alot as a stiffener to hold the mix together.
Seasoning, for individual(cultural) tastes.
My favorite in the mix some Morugas,Scorpians(sans seeds),dredged via a cheesecloth infusion that should be timed and removed or left longer if brave enough.
We drain the diced maters so as not to make it mushy(is that a word?).