From the Jemez Chilaquiles recipe in the A New Harvest Season article in the April 2016 issue.



Red Chile Sauce



Serves 4




  • 16 ounces red chile purée

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon dried oregano

  • 1 cup water

  • 1⁄4 cup cornstarch




  1. Bring the red chile purée and spices to a boil. Mix together water and cornstarch. Slowly add cornstarch mixture to red chile until the sauce thickens.