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A Hole in One!!!! My grandfather used to make these for me when I was a very little girl, visiting him in Lancaster, PA. He was not a golfer. He was first-generation American of Swedish descent, who had grown up in Salt Lake City, Utah.

this looks so delicious. I was surprised though to see that you used canned tomatoes instead of fresh. I'm used to seeing with very chunky salsa with marinated fresh tomatoes or more of the spicy pureed version liked you image above. in your experience, do most salsas that look like this use canned tomatoes?

looks great either way!!

My hubby made these for me for me all the time when we were in college - we call them Eggs in a Basket.

Eggy in a basket, from V for Vendetta.

Everyone knows it's called a "bunny egg". My grandmother invented it.

Growing up Dad called it a Bulls Eye (from Rhode Island). We always loved when Dad had to make breakfast! He cut the hole with a shot glass so the hole was just big enough for the yolk part and the rest of the egg ran over the bread so you had to flip it and cook that side too! Just don't over cook it and it won't be dry. The hardest part was buttering both sides of the bread. I get around that now by using a brush and softened butter.

Fry in oil or grill (until slightly blackened) 4 roma tomatoes, 2-4 jalapeno or serrano chiles depending upon your desire for heat, and one clove of garlic. The garlic clove can be cooked in skin by grilling the clove with the vegetables or frying. The above cooked ingredients can be mashed by hand with a mortar/pestle or blended after salting to taste (probably 1tsp) and adding one crispy bacon. I small handful of cilantro is chopped and added to the salsa. You can chopped fresh or cooked onion depending on your taste (I prefer without). This is an EXCELLENT and easy mexican salsa (ranchera) from a Mexican.

@theactivedaddy, I'd classify this as more flavorful than hot, but you can add more peppers if heat is what you're after.

@jmax, no, I just throw in the whole can.

A Texan classic which we all know but, everyones is just a little different.

I tend to use fresh tomato and just boil off the skins, it doesnt take very long, I use that time to roast off the pepper's skins.

I havent ever tried the chili powder though, I'll be sure and do that on my next batch. Sounds like a tasty addition.

This sounds good. I've never heard of Serrano peppers, though. Does this salsa come out more "hot" or "flavorful"? I like the flavorful salsas, being a NYer and all :D
Scott

Just made it, and it's delicious!