You will need:
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).