Lechon Sauce

Step 1

In a sauce pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic.

Step 2

Add vinegar and water and bring to a boil, uncovered, for about 2 to 3 minutes (this to cook off the vinegar). Add sugar, salt and pepper and continue to cook, stirring until sugar is dissolved.

Step 3

Add liver pate and cook, stirring regularly until well-combined. Add breadcrumbs and cook, stirring well, until sauce is thickened as desired. Remove from heat and allow to cool. Serve as dipping sauce.