A favorite Mexican CB of mine - Truly Mexican, by Roberto Santabañez - has a number of such recipes; in fact, he has a sub-chapter titled Raw salsas with other friits and vegetables, and another titled Cooked salsas made without tomatoes or tomatillos. Of all of the Mexican books I have, this is the one I remembered with the most of this type of salsas. Many of the others I make, like salsa negra, are more the type used as ingredients, rather than condiments, or a dip, like a pepita and habanero salsa.
What kind are you looking for, and what will you be using them for?