Sheree's Version of Red Eye Gravy

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   **** when I was little we used to ask mom when she was going to make 'SPANISH'.

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   Because she made spanish rice and she used ths for the topping.

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   but she also served it with grits and she sometime put it in her gumbo, etc .

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   It was the base of a lot of her cajun dishes.

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   When I was home we laughed about it....

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   you put 1/4 cup of your bacon drippings in the skillet and the diced onion.

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   Fry onion until soft... put in cans of diced tomatoes... mom uses fresh.. peeled and diced.

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   sprinkle sugar over the tomatoes to help with 'twanginess'.

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   add 1/2 jalapena

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    Cook tomatoes on high until they begin bubbling.

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    Turn down to med.

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    Let it cook until tomatoes begin frying.

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    When it seems like all the water is and they are frying the spanish is done.

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    I add the 1/2 cup of coffee and it gets really dark...

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    It kinda becomes red eye gravy at that point.

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    *** this is not low fat it traditional southern cooking.

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    If there seems to be to much oil (grease) when done put in fridge to eat the next day and remove oil from the top before heating.

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    I find it taste better once it sits and the flavors meld together.

* Per serving · 4 servings · Values may vary.

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