Chopped Liver in the Santa Fe Style
-----------------------------------

     1 lb    chicken livers
   1/2 cup   canola oil (or Chicken Fat)
   1/4 cup   chopped fresh cilantro
   1/3 cup   white tequila
   1/4 tsp   garlic salt
   1/4 tsp   ground white pepper
     2       medium size green onions, chopped

  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 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.)



adapted from 
The New Mexico Cook Book
by Lynn Nusom