Recipe by English_Rose
Traditional mint sauce gets a chili kick in Tony Tobin's quick and easy recipe - delicious with barbecued lamb.
- 3 1⁄2 ounces fresh mint leaves, finely chopped
- 1 teaspoon Splenda sugar substitute
- splash boiling water
- 1⁄8 cup red wine vinegar
- 1 red chile, de-seeded and finely chopped