Mint and Chili Sauce

Traditional mint sauce gets a chili kick in Tony Tobin's quick and easy recipe - delicious with barbecued lamb.

• Ready In: 5 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Mix the chopped mint with the splenda. Add a splash of boiling water and stir until the splenda dissolves.
2. Mix in the red wine vinegar and chili and stir well.
3. Set aside to allow the flavours to infuse.
4. Serve with barbecued lamb.