A staple in Mexican cuisine, tomatillos impart a tart flavour and can be used in a variety of ways. Serve this zesty aioli with crudités for a wholesome snack
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 1 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 1521 |
| Fat | 165.4g |
| Saturates | 17g |
| Protein | 5.6g |
| Carbs | 8.4g |
| Sugars | 6.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 220°C, gas mark 7.
2
Remove the husks, rinse and chop the tomatillos. Roughly chop the spring onions. Toss the tomatillos, spring onions and oil on a rimmed baking tray and season with the sea salt and black pepper.
3
Roast, tossing once, until the skins are blistered in spots and beginning to separate from the flesh, approx. 15-20 minutes. Let them cool.
4
Purée in a food processor until smooth, then transfer to a medium-sized bowl.
5
Stir in the mayonnaise and lemon juice and season again. Cover and chill until ready to serve.
