Exciting Escargots

• 1 cup unsalted butter
• 36 large escargots -- canned
• 3 tablespoons garlic -- minced
• 1 cup Margarita Jalapeno Salsa
• 2 tablespoons New Mexico red chiles -- crushed
• 12 flour or corn tortillas -- OR
• 1 small loaf French bread -- sliced

  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.