Place <quantity>3</quantity> medium red tomatoes, <quantity>1</quantity> white onion, cut in thirds, and <quantity>2</quantity> cloves of garlic on a hot skillet or plancha

Add <quantity>1<unit></quantity> serrano pepper and <quantity>2</quantity> dried chipotles. Turn to medium-high heat, and rotate vegetables in the skillet until heavily charred on the outside

Remove the stems from the serrano peppers and place everything in the blender

Add salt to taste and blend to a coarse purée texture

Transfer to a serving bowl. Add chopped parsley and <quantity>100<unit>ml</unit></quantity> of fresh orange juice

Add <quantity>24<unit>ml</unit></quantity> mezcal and mix. The salsa borracha is ready

Enjoy it with your favorite dish and snacks!