**** when I was little we used to ask mom when she was going to make 'SPANISH'. Because she made spanish rice and she used ths for the topping. but she also served it with grits and she sometime put it in her gumbo, etc . It was the base of a lot of her cajun dishes. When I was home we laughed about it....

you put 1/4 cup of your bacon drippings in the skillet and the diced onion. Fry onion until soft... put in cans of diced tomatoes... mom uses fresh.. peeled and diced. sprinkle sugar over the tomatoes to help with 'twanginess'. add 1/2 jalapena

Cook tomatoes on high until they begin bubbling. Turn down to med. Let it cook until tomatoes begin frying. When it seems like all the water is and they are frying the spanish is done. I add the 1/2 cup of coffee and it gets really dark... It kinda becomes red eye gravy at that point.

*** this is not low fat it traditional southern cooking. 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. I find it taste better once it sits and the flavors meld together.