Not a red chips & dip salsa, but my favorite is a chipotle & tomatillo salsa:
(8-10) medium to large tomatillos, quartered
(1 white onion) large-chopped
(1 head of garlic) slice the top of the head off to expose cloves, then remove most of the paper, but leave enough on that the garlic head stays together.
Toss the above in a light dose of olive oil and place on a roasting pan. Generously salt & pepper, then roast in a 425° oven until the onions develop a nice bit of char. Once you've pulled the pan from the oven, let everything cool a little bit. I like using an immersion blender for this next part because it let's me control the chunkiness of the salsa. I don't want a smooth purée from a standard pitcher blender because I like this to have a bit of a thick consistency.
Throw all your roasted stuff in a bowl and squeeze the juice of two limes over everything. Toss in a single raw garlic clove, and a tablespoon of chopped chipotle peppers in adobo (I'll post a separate comment below for this particular product). I love this because a can of whole peppers in adobo will usually leave me with a mess to deal with and leftover peppers that might not be needed for one recipe.
Blend everything together: tomatillos, onions, garlic, and chipotles. Once it's chunky/smooth, I toss in chopped cilantro and pulse it a few more times. Dial in the salt, lime, and spiciness to your liking. This stuff comes together quickly, but I like letting it sit and mingle in the fridge for a while.