The recipes below are from the Rancho de Chimayo Cookbook - certainly one of my favorite New Mexican restaurants!

Combine all ingredients except the cornstarch in a large saucepan and bring to a boil over medium heat. Reduce the mixture for 10-15 minutes. Add the cornstarch. Reduce the heat to a simmer and cook for 5 to 10 minutes. The sauce should be thickened but quite pourable with no taste of raw cornstarch.

Vegetarian chile sauce keeps up to 5 days in the fridge. Freezes well.