Instructions: 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 worlds only matzoh that does not taste like cardboard.) and keep in mind that 100% agave tequila is not distilled from grain. :)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.