Cool Chili Verde

• 3 green peppers, deseeded
• 1 green chili, deseeded
• 2 tbsp chopped fresh coriander
• 2 spring or green onions, finely chopped
• 1 tbsp  Crème fraîche*
• 2 tbsp rice wine vinegar
• 1 tbsp sugar
• 1/4 tsp Chinese mustard

To Make:

1. Place the peppers, chili, coriander and onions in a small blender, whiz to a course purée, remove to a bowl.

2. Add the remaining ingredients, whiz again and leave to infuse for at least 1 hour, or preferably overnight.

* Crème fraîche, (lit. "fresh cream") is a soured cream containing 10–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content.