San Antonio Cream Peas

Melt butter in a saucepan over medium heat.

Add chilies and dried mint and cook a minute or so to heat through.

Add cream and salt to taste and let it almost come to a boil.

Remove from heat, place in a blender or food processor, whirl smooth and put back in the pan.

Bring to a boil over high heat and cook down, stirring until reduced and slightly thickened.

Put peas in boiling salted water and cook only until the water comes to a boil again. Drain them and put in the cream sauce.

Cover and simmer 1 to 2 minutes. Serves 4.