Directions

1. Make crèma by combining sour cream and apple cider. Cover and refrigerate.
2. To make the salsa, dice ½ of a Fuji apple. Heat oil in a skillet over medium-high heat and cook the diced apple, onion and garlic until soft, about 3 minutes. Transfer to a blender with the Manzano chiles and apple cider vinegar; blend until smooth. Cover and set aside.
3. Wash and peel 3 Fuji apples and 3 Granny Smith apples, reserving the skin. Roughly chop the apples and place in a pressure cooker, or heavy pot, with the epazote, chamomile flowers if using, and 1 quart of water. Cook on medium-high heat according to pressure cooker instructions for 15 minutes. Or simmer, covered, in the pot until the apples are very tender, 25 to 30 minutes.