Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: SOUPS & STEWS :: MAIN COURSE :: HOT SAUCE 
line decor
   
 
EXCITING ESCARGOTS
  • 1 cup unsalted butter
  • 36 large escargots -- canned
  • 3 tablespoons garlic -- minced
  • 1 cup Margarita Jalapeno Salsa
  • 3 tablespoons New Mexico red chiles -- crushed
  • 12 flour or corn tortillas -- OR
  • 1 small loaf French bread -- sliced
    1. Preheat oven to 425F.
    2. Melt butter in a skillet; add garlic & 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 salsa evenly over escargots in each casserole; sprinkle 1 teaspoon of crushed chile over each. Bake 15 to 20 minutes or until sauce sizzles. Meanwhile, warm tortillas (or slice & warm French bread). Serve escargots with tortillas or bread for dunking in the sauce.

     

     
      BACK TO APPETIZERS