Posting this mainly because I named it after a friend of mine who died earlier in the year. I don't really know any other way to get the recipe out there, so this will do for now. Feel free to share it, even claim it as your own, just leave the name intact. Name came about because he loved mexican food and the #1 criteria he judged a restaurant on was whether they had 'good gravy'. This shit is pretty good (IMO the best I've ever had anywhere). I keep some made all the time, especially during football season.
Markie's Good Gravy
3 Cloves of garlic
4 Green tomatillos
4 Large Red tomatoes
8 Jalapenos
1 Serrano
1 Sweet yellow onion
2 Knorr Chicken-Tomato bullions
Sea Salt
Remove outer leaves from tomatillos and rinse. Put tomatillos and tomatoes in a stock pot, cover with water and boil for about 15 minutes. Drain and save some broth to the side for later.
At the same time, roast the japapenos, serrano, and garlic. Put them in a pan and broil in the oven at 450 deg for 15 min turning over every 5 minutes (optional, I don't bother to turn them anymore).
Blend everything (seeds, stems and all) in a blender with the onion and put back into the pot.
Add the 2 chicken-tomato bullions, to about 1 cup of broth and mix it quickly in the blender (clean out the blender) and add that to the pot. Salt to taste and simmer for 20 minutes. I add 15 turns of sea salt from my grinder, but I never bothered to measure how much that is. Cool completely before refrigeration.
If you like spicy, you gotta eat some while it's still hot, it really lights me up. Sometimes I'll add a few drops of aromatic bitters to my dipping bowl. Gives it a good little flavor change. But be careful if you try this because it's easy to overdo the bitters.
Oh and it freezes well too. I usually freeze half the batch and pull it out a week or 2 later.
