Black-Eyed Pea Pate

• 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

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

blackeyed peas, vegetable broth, jalapeno juice, jalapeno peppers, onion, garlic, cheddar cheese, butter, green chilies, salt, ground cumin, hot sauce

Taken from www.food.com/recipe/black-eyed-pea-pate-244661 (may not work)