Roughly chop mint leaves, cilantro leaves and stems, jalapeno (leave the veins and seeds if you want more spice), and onion. Grate one tablespoon ginger. Peel garlic clove. Toast cumin seeds by placing them in a dry saute pan over medium heat until fragrant, about 3-5 minutes.
Combine above ingredients with lemon juice, honey, salt, and water in a high powered blender. Process on high until a smooth sauce is formed.
Store in a glass jar. Cilantro-Mint Sauce can be kept in the fridge for up to one week.