Salsa Verde (to serve over Green Enchiladas)

Preheat the oven 180oc gas 6.

Place the tomatoes on a baking sheet and roast 30 mins until soft and toasted, remove skins and allow to cool, and then crush, saving all the juices.

Heat the oil in a pan and gently cook the garlic, chilli, herbs, add the crushed tomato and a little veg stock if needed, season well and simmer for 30 mins.

Finish with the lime juice. A smoother sauce  can be made by blending after cooking.

This sauce is delicious over a variety of Enchiladas, try this one with spinach and ricotta or accompanied with Mission Mexican Tortilla Chips