| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Appetizer | 6 | Servings | |
INGREDIENTS
| 1 | c | Unsalted butter |
| 3 | tb | Minced garlic |
| 36 | Large; canned escargots | |
| 1 | c | Margarita Jalapeno Salsa (see recipe) |
| 2 | tb | Caribe (crushed N. New Mexico hot red chile) |
| 12 | Flour or corn tortillas -or- | |
| 1 | sm | Loaf French bread |
| 6 | sm | Ovenproof earthenware casserole dishes |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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