1 kg of chicken livers (liver, breast, and gizzards)
chive and salsa sauce
1 sprig of rosemary
2 tomato halves
1 green pepper
1 red bell pepper
2 medium-sized onions
1 clove of garlic
3 tablespoons of white wine vinegar
2 cooked egg yolks
1 cup of chopped fresh parsley
2 chicken bouillon tablets
to taste, with malagueta peppers
50g of smoked bacon
200g of tomato puree
100g of black olives without pits, pitted
100g of green olives without pits, pitted
4 full tablespoons of mayonnaise
1 kg of chicken livers (liver, breast, and gizzards)
chive and salsa sauce
1 sprig of rosemary
2 tomato halves
1 green pepper
1 red bell pepper
2 medium-sized onions
1 clove of garlic
3 tablespoons of white wine vinegar
2 cooked egg yolks
1 cup of chopped fresh parsley
2 chicken bouillon tablets
to taste, with malagueta peppers
50g of smoked bacon
200g of tomato puree
100g of black olives without pits, pitted
100g of green olives without pits, pitted
4 full tablespoons of mayonnaise
Wash the chicken livers thoroughly and soak them in cold water
Place the livers in a pot with enough water to cover them, along with the gizzards, rosemary sprig, and chive and salsa sauce
When they're almost cooked, add the breast pieces and let everything cook well until the liquid has reduced to about 1 cup
Blend everything in a blender
While blending, add the tomatoes, peppers, onions, garlic, parsley, white wine vinegar, egg yolks, malagueta peppers, and chicken bouillon tablets
Set aside
In a large pan, fry the smoked bacon until it's well done
Then, separate the crispy bits
In the remaining fat, sauté the blended mixture
Add the tomato puree and stir well with a wooden spoon until the bottom of the pan is visible
When cooled, add the chopped olives and mayonnaise
Store in the refrigerator in an airtight container
It will keep for many days.
