Category: Appetizers

1 cup Unsalted butter

3 tbsp Minced garlic

36 Large, canned escargots

1 cup Margarita Jalapeno Salsa (see recipe)

2 tbsp 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 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.