Small bunch fresh coriandercilantro, finely chopped
1limezest and juice
Add everything, barring the salt, to a large bowl, and mix together.
Taste, and season with salt.
Either serve immediately, or cover with cling film, and place in the 'fridge for a couple of hours.
I don't generally remove the seeds and pith from chillies, as I believe they add to the flavour, so if I don't want the heat, I just use less chilli. It's up to you though - if you're in favour of removing the innards, go right ahead!