For red salsas, I like a good smokey version with a lot of chipotle blended in.

For green, I like a version that's something of an emulsion of jalapenos and oil. It makes a very creamy green sauce. I can only seem to find it at taquerias.

As for guacamole, the simpler, the better. Avocados, pico de gallo, lime juice, salt, and a little garlic powder.

Here's something not a lot of people might know. Even though guacamole is Mexican, Nicaraguans have their own version of guacamol (without the e). Instead of it being a kind of sauce (the nahuatl word mole actually means sauce, hence mole poblano and guacamole), it's more like a salad.

Nicaraguan guacamol consists of small cube-like chunks of avocado and boiled eggs with lots of lime and chopped onions, and of course, salt. It is eaten with a fork because it's anything but a mole (sauce).

For a Salvadoran twist, try adding a little mint: http://thesweetest3.com/?p=1102

Check out my guac recipe along w/ a recipe for veggie tacos. This guac gets rave reviews from everyone who tries it! Add mango and corn to change it up.

Here's a tasty recipe for Morita-Guajillo Salsa that roasts and toasts the ingredients beforehand for increased flavor. Bonus: super easy!