Hi, Pongi, Most of the Mexican salsas are raw, but as I said, there are some cooked ones, also; a green sauce made with tomatillo, which is a relative of the gooseberry, is cooked; also some 'ranchero' salsas are cooked, when a blending of several ingredients is desired.
Yes, coriander leaves are cilantro! Why don't you try to obtain some seed, and grow your own? The flavor is really quite unique, especially if you cook Indian cuisine, and parsley just isn't the same. or if you have access to an Indian grocery store, sometimes they sell cilantro in a jar - i know, it's not as good as fresh, but if you're using it in a sauce, it might be better than parsley.
Thanks for your thoughts on the tomatoes, too! I've looked for tomatoes packed in 'tomato juice' instead of puree, but haven't had much luck.