Ronald Johnson

From the dustjacket blurb to The American Table (1984):

"Ronald Johnson was born in Kansas and received his bachelor's degree from Columbia University. He has had several books of poetry publshed by North Point Press, and his first cookbook, Southwestern Cooking New & Old, now in its eighth printing, is considered the definitive classic on the subject. In 1976 he opened his own restaurant, and he presently cooks at one of the most successful caterers in San Francisco."

RJ didn't use tomatoes in his red chile, which here appears as "red chili sauce."