I take 5#'s pico de gallo and one bhut that has been tossed in a blender with enough acid(vinegar, lemon, lime juice or you can drain some liquid off the pico) to make it spin and liquefy, this way you can get bhut flavor throughout the salsa with out having to worry about chunks floating around and freaking people out.

I do a similar thing. I take some nice store bought salsa, scoop a few ounces into a blender with a Bhut, then add that back to the original salsa. It's best to go easy on the amount you blend so that it doesn't change the texture too much on add back.

A recipe for salsa? Nah, you just throw stuff in.

Tomato salsa: Hand cut tasty ripe tomatoes into cubes 1/2 inch, or so. Be sure to save the juice and add that into the salsa. Do it by hand, not machine, it makes a difference.

Mince onion really fine, add to taste.

You can add green onion tops, sliced, if you have them

Lots of fresh cilantro, chopped. That's a critical flavor.

Lots of Anaheim chilies, roasted, peeled, and diced. Or poblanos. Then dice your hot chilies and add enough to make the salsa as hot as you like it.

Squeeze of fresh lime juice, salt to taste.

You can substitute cantaloupe or mango for the tomato.

I like salsa made with cooked nopalitos, either in addition to or substitute for, the tomatoes.

Another salsa idea that is killer good on tacos: Cabbage salsa.

You just use shredded cabbage to make your salsa instead of tomatoes. The rest of the stuff is the same: onions, cilantro, chilies, lime, or you can use a couple of drops of vinegar in cabbage salsa instead of lime juice.

I like to roast the tomato, onion, and pepper on the grill first. Then I add the same ingredients as everyone else above.