Black-Eyed Pea Pate - cooking recipe

Ingredients

1 cup dried black-eyed peas
2 3/4 cups vegetable broth
1 tablespoon canned jalapeno juice
3 pickled jalapeno peppers, whole
1/3 cup onion, chopped
1 garlic clove
1/4 cup shredded cheddar cheese
1 1/2 teaspoons butter
6 ounces green chilies, chopped, canned
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon hot sauce

Preparation

Cook the peas in the broth for 50-55 minutes until soft.
Drain peas and put into food processor with the next 4 ingredients. Blend until smooth.
Add the rest of the ingredients and blend well.
Pour into wax paper lined loaf pan and chill overnight.
Serve cold with tortilla or bagel chips.
Variation: (my favorite) Fry the mixture into little patties in vegetable oil and serve with a spicy mango salsa while still warm.