You have to remove the seeds of the jalapeño chiles so that they are not so spicy, and chope them finely, or you could also put them in the blender just to make them unbreaked and in case they are pickled, also put the carrots and a little juice the chiles.
Place the cream cheese and the 2 spoons of mayonnaise in a container and stir with a blender until the ingredients are well mixed, then add the tuna and the chilies (already chopped) and repeat the operation with the blender.
Heat the mushroom soup in a small pot and place it in the microwave (or on the stove, as you wish) on a round plate, to boil a 1/3 cup of water as it is very hot dissolves the grenetine (avoid it there are lumps, so it must be very hot and dissolve quickly) once you have dissolved the grenetine, incorporate it to the pot where you have the soup of mushrooms and start stirring.
Add it to the mixture you have in the container and repeat the operation with the blender and ready!!!
The chili peppers that are added is to the taste of each person depends on how spicy they want it.
If you don’t like it, it is not necessary to put it but it is a rich taste that gives the pate.
Pour it into a previously greased container or mold.
