The ingredients and steps are a combination of my Texas connection and this recipe from Simply Recipes.
Step 1: Gather Ingredients and Prepare Peppers
8-10 red chili peppers
three cloves garlic
salt and black pepper
concentrated bullion such as Better than Bullion vegetable base or chicken stock.
I've seen recommendations for using a roux to thicken the gravy - I tried this a while back and found it to be unnecessary. The sauce is plenty thick if you do it right and the leftovers don't seem to over thicken due to the flour.
cast iron pan or similar
sieve or screen
2 qt sauce pan
Tear the ends off the peppers and remove the seeds and the inner parts. Use gloves if you are going to be rubbing your eyes, picking your nose, or touching any other tender bits. (Though it does not happen to me, some people's hands are irritated by the capsican in the chilis).
Step 2: Heat the Peppers
Step 3: Boil Peppers
Step 4: Strain the Peppers
Step 5: Blend Ingredients
Add the chilis, garlic, salt and black pepper to taste, 1 tsp or less bouillon (mixed with 1/3 c of the reserved stock) and optional 1/4 to 1/2 tsp ground cumin and a dash of ground cloves. Use less salt if the bouillon is salty.
Blend until smooth. Add back in some of the reserved water - 1/3 cup at a time until the sauce moves freely in the blender but is thick enough to hang on a fork. Some like it thinner - its a personal preference.
My batch took about 1.5 cups water and I probably should have added more. Your amount will vary.
I would blend for at least 2 minutes.
CAUTION: If the peppers are still hot and your blend lid is tight, pressure can build up and blow the top off making quite a mess. I suggest holding the top down.l
Step 6: Strain the Sauce
Step 7: Simmer the Sauce
Step 8: Serve That Gravy
Decant the gravy to your favorite vessel and you are ready to chow. I used this batch right away on enchiladas - but you can store in the fridge for a few days for use on huevos rancheros, tamales etc.
If you try the recipe, add a comment and tell us how it went.