Ingredients
1 Each Carrot
1 Each Red Bell Pepper
1 Each Zucchini
4 Spears Asparagus
1/2 Cup Flour
1/4 Cup Beer
Salt and Pepper, to taste
Salsa de Chile:
4 Each Japoneses Chilies
3 Each Guajillos Chilies
4 Each Tomatoes
1/2 of a Yellow Onion
2 Each Garlic Cloves
Salt and Pepper, to taste
Cooking Instructions
Salsa de Chile:
Roast all ingredients then boil. Puree.
To Serve:
Slice vegetables to desired size. Mix together the flour and beer. Batter the vegetables and fry in oil at 375* temperature. Once done, season. Serve with roasted chile tomato salsa. Garnish with a few sprigs of fried cilantro.
