Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Unsalted butter |
| 3 tablespoons | Minced garlic |
| 36 \N | Large; canned escargots |
| 1 cup | Margarita Jalapeno Salsa (see recipe) |
| 2 tablespoons | Caribe (crushed N. New Mexico hot red chile) |
| 12 \N | 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, .