Receta: Crema agria de manzana

1. Julienne unpeeled apples down to the core. Discard the core. Place the oil in a large heated, nonstick sauté pan. Add the apples. Toss over medium-high heat for 30 seconds. Spread out on a parchment-lined sheet pan in a single layer. Refrigerate, uncovered, to cool. 

2. Place the sour cream and chilled apples in a mixing bowl. Season with salt and pepper. Mix together with a rubber spatula. Transfer to a nonreactive storage container. Cover and refrigerate until needed.