Mint and Chili Sauce

• 3 12 ounces fresh mint leaves, finely chopped
• 1 teaspoon Splenda sugar substitute
• splash boiling water
• 18 cup red wine vinegar
• 1 red chile, de-seeded and finely chopped

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

mint, splenda sugar substitute, boiling water, red wine vinegar, red chile

Taken from www.food.com/recipe/mint-and-chili-sauce-236722 (may not work)