Exciting escargots

Yield: 6 Servings

Measure Ingredient
1 cup Unsalted butter
3 tablespoons Minced garlic
36 Large; canned escargots
1 cup Margarita Jalapeno Salsa (see recipe)
2 tablespoons Caribe (crushed N. New Mexico hot red chile)
12 Flour or corn tortillas -or-
1 small Loaf French bread
6 smalls Ovenproof earthenware casserole dishes

Preheat oven to 425. Melt butter in a skillet; add garlic and saute until garlic barely begins to turn golden. Place 6 escargots in each of 6 individual casseroles; drizzle evenly with garlic butter. Spoon 2 heaping tablespoons of salsa evenly over escargots in each casserole; sprinkle 1 teaspoon caribe over each. Bake 15-20 minutes or until sauce sizzles.

Meanwhile, warm tortillas (or slice and warm French bread). Serve escargots with tortillas or bread for dunking. Makes 6 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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