Yinarr Meal Pantry

INGREDIENTS

​1 bunch of mint (from the garden is best)

1/2 cup apple cider vinegar

1 tablespoon honey (organic preferred)

1/2 cup of boiling water

Salt and Pepper

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METHOD

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Pick mint leaves from stems and place in the bowl of a food processor.

Pulse and chop mint until finely chopped.

Add honey and boiling water.  Pulse until well combined.  Salt and pepper to taste.

Add apple cider vinegar and pulse blend until mixed through.

Transfer mint sauce to a clean jar with screw top lid.

Can be used immediately and stored in the fridge for up to a month.

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yOni's Mint Sauce