Chopped liver in the santa fe style

1 Servings

Ingredients

Quantity Ingredient
1 pounds Chicken livers
½ cup Canola oil; (or Chicken Fat)
¼ cup Chopped fresh cilantro
⅓ cup White tequila
¼ teaspoon Garlic salt
¼ teaspoon Ground white pepper
2 teaspoons Finely chopped chiles
2 mediums Size green onions; chopped

Directions

Another favorite of mine is a recipe which I adapted from Lynn Nusom's New Mexico cookbook several years ago: Wash chicken livers well and pat dry on paper towels. Put oil (or melted chicken fat) in a frying pan and saute chicken livers until they are just cooked through. Do not overcook, or they will be tough.

Let cool and chop livers finely in a food processor. Do not puree. It is important that there be some texture.

Add cilantro, tequila, garlic salt, pepper, finely chopped chiles and chopped green onions. Blend by hand until smooth.

Put in terrine or other appropriate serving container. Refrigerate, covered with plastic wrap, for at least six hours.

Serve with crackers or Aviv whole-wheat matzoh (the world's only matzoh that does not taste like cardboard.) And keep in mind that 100% agave tequila is not distilled from grain. :) Posted to CHILE-HEADS DIGEST by The Old Bear <oldbear@...> on Apr 11, 1998

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