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lechon sauce

Ingredients

• 1/2 pound chicken liver or 1 cup liver pate
• 1/2 cup apple cider vinegar
• 3 tablespoons finely minced garlic
• 1 cup finely minced onion
• 1 cup bread crumbs
• 3 tablespoons brown sugar
• salt and freshly ground pepper to taste


METHOD

1. Mix all the sauce ingredients and bring the mixture to a long boil about 20 minutes over moderate heat in a saucepan.
2. If using chicken liver, broil the liver till it is half done first and extract the juices by pressing through a sieve or strainer.