Directions

1. Heat oil in a cast iron skillet over high heat, until smoking hot

2. Add liver slices to pan

3. Sear for approximately 1 min on each side (they should be nicely browned); dust with salt while cooking

4. Remove from pan and set aside (there will be some cooked bits in pan at this point)

5. Add to pan: 1/4 cup sherry vinegar and whisk to deglaze

6. Add 2 tablespoons coconut sugar; residual heat in the pan will form a glaze, cook for approximately approx 20 seconds

7. Slice cooked liver thinly (it will still be uncooked in the center) and toss into glaze to finish

8. Cook in pan for approximately 1-2 minutes, depending on desired doneness

9. Thinly slice 1-2 jalapenos (depending on desired heat), add to pan to finish