If you haven't been to Mexico, you're unlikely to know tachogobi. Even a lot of Mexicans wouldn't know it. It's an intensely hot sauce with a whole lot more going for it than simple chilli heat. For starters, it's made using chiltepin - which are considered the original chilli. These are red spheres smaller than peas with an intense clean fresh fruity heat. Another important ingredient for this is lard. I make my own from slabs of pork fat. It keeps for months and months and is essential. The final main ingredient is tomato (another Mexican gift to the world). In this case they use grape tomatoes. If you can't get chiltepins, lard or grape tomatoes at the height of the season, don't bother. I'll post a recipe for it soon. In the meantime you will find it in Zarela MartÃnez's Veracruz cookbook.
CHICKEN WITH TACHOGOBI & ROASTED CORN SALSA
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