I'm picky about several things in life--finding the right man, the perfect cup of coffee, and salsa. Not just any old salsa will do. I've got to have the good stuff. And I've finally discovered how to make it. As one of my kids put it, "This stuff is addictive."

I have to admit, it is. So, if you are currently trying to avoid salsa addictions, do not make this recipe. However, if you're ready for the most epic salsa your nachos could ever desire, then here it is.

First get a big can (28 oz) of whole tomatoes and dump it in a blender.

Get two cans of Rotel tomatoes and drain them in the sink. Don't go overboard, just tilt the can and get some of the watery juice out. Like so.

Dump them in the blender.

Squeeze a whole lime in there.

I really like the taste of lime, so I add just a bit of pulp, too.

Now chop up about 1/2 small white onion (about 1/3 cup) and put it in the blender.

Chop up a few cloves of garlic and add that, too. Or, you can just dip out a spoonful of chopped garlic in the jar.

Next is the jalepeno. Slice that baby and take the seeds out. Then chop it up and add it to the blender with the rest of the stuff.

I use two jalepenos. It makes a nice medium strength sauce. If you want something that will put hair on your chest, pop a chipotle pepper in there.

Next add a teaspoon of brown sugar, a teaspoon of salt, and 1/2 teaspoon of cumin.

Last and most importantly, is the cilantro. Pull off the leaves and put them in the blender. I use anywhere from 1/2 cup to a full cup of fresh cilantro. It makes the salsa. If I didn't have any cilantro on hand, I would just pop some popcorn and forget about the salsa. That's how important it is.

Put on the top, and blend it all up in a fit of salsa madness!

Now, if you really want to celebrate your salsa, you would save one of those old glass jars and reuse it by decorating it with a watercolored label like I did.

Hey! I take my salsa VERY seriously!

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