Dice up everything to about 1/4-1/2 inch size (I usually dice the chili a little finer) and toss together. Best if allowed to marinate for at least an hour before serving.
You can use any hot pepper you like. 2-3 serranos or jalopenos usually do well. Habaneros are a bit too powerful for this blend.
For a different flavor, try splitting and broiling your chills, skin side up. When skin is blackened, rub it off and rinse under cold water. Then continue as usual.