Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Blistered tomatillo aioli

Mexican 10 Mins Prep · 20 Mins Cook

Preheat the oven to 220°C, gas mark 7.
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.
Roast, tossing once, until the skins are blistered in spots and beginning to separate from the flesh, approx. 15-20 minutes. Let them cool.
Purée in a food processor until smooth, then transfer to a medium-sized bowl.
Stir in the mayonnaise and lemon juice and season again. Cover and chill until ready to serve.