Recipe - Exciting Escargots

1 cup Unsalted butter
3 tablespoon Minced garlic
36 Large; canned escargots
1 cup Margarita Jalapeno Salsa
(see recipe)
2 tablespoon Caribe (crushed N. New
Mexico hot red chile)
12 Flour or corn tortillas or
1 small Loaf French bread
6 small 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 1520 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.