Exciting Escargots With Margarita Jalapeno Salsa

Sassy! The flavors of caribe (crushed Northern New Mexico red chile) brings a new twist to this elegant appetizer. You guessed it-from "Hotter Than Hell".

• Ready In: 30 mins
• Serves: 6

Ingredients

• for the escargots

• 1  cup unsalted butter
• 3  tablespoons  minced garlic
• 36  large  canned  escargot
• 1  cup  margarita jalapeno salsa
• 2  tablespoons  crushed  New Mexico red chilies (caribe)
• 12 (6 inch)  flour tortillas or 12 (6 inch)  corn tortillas or 1  loaf  French bread

• for the salsa

• 1⁄2 cup  cubed tomatoes
• 1⁄2 cup  chopped  white onions or 1⁄2 cup red onion
• 4  fresh jalapeno chilies, very finely minced
• 1  garlic clove, minced
• 1⁄2 teaspoon salt
• 1⁄4 cup  gold tequila or 1⁄4 cup  white tequila

Directions

1. Make salsa:
2. Combine all ingredients and let stand at least 30 minutes at room temperature. Taste and adjust seasonings.
3. Meanwhile preheat oven to 425°. Melt butter in a skillet, add garlic, and sauté until garlic barely begins to turn golden. Place 6 escargots in each of 6 individual casserole dishes. Drizzle evenly with the garlic butter and spoon 2 tablespoons of salsa evenly over escargots in each dish. Sprinkle 1 teaspoon of caribe over each. Bake for 15-20 minutes or until the sauce sizzles.
4. Meanwhile, warm tortillas or slice and warm French bread. Serve escargots with tortillas or bread for dunking.