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Escargot
Ingredients:
1 cup unsalted butter
36 large escargots -- canned
3 tablespoons garlic -- minced
1 cup Melinda's Extra
Hot Salsa
2 tablespoons New Mexico red chiles -- crushed
12 flour or corn tortillas -- OR
1 small loaf French bread -- sliced
Directions:
Preheat oven to 425F.
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.
Makes 6 servings.
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