Recipe - Chopped Liver In The Santa Fe Style

1 pound Chicken livers
One half cup Canola oil; (or Chicken Fat)
One fourth cup Chopped fresh cilantro
1/3 cup White tequila
One fourth teaspoon Garlic salt
One fourth teaspoon Ground white pepper
2 teaspoon Finely chopped chiles
2 md Size green onions; chopped

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 wholewheat 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 CHILEHEADS DIGEST by The Old Bear oldbear@arctos.com on Apr
11, 1998