Lechon Sauce or Liver Sauce
Ingredients
* 1/2 pound chicken liver or 1 cup liver pate
* 3 tablespoons finely minced garlic
* 3 tablespoons brown sugar
* 1/2 cup apple cider vinegar
* 1 cup finely minced onion
* 1 cup bread crumbs
* salt and freshly ground pepper to taste
Instructions
1. In a saucepan, combine all the sauce ingredients and bring the mixture to a long simmer (about 20 minutes) over moderate heat. If using chicken liver, broil the liver till it is half done first and extract the juices by pressing through a sieve or strainer.