I was born in Mexico City and raised in Guadalajara in the state of Jalisco, land of tequila. This is my own version of salsa borracha (“drunk” salsa). Most recipes call for beer or tequila for the drunk part, but I like using mezcal for its delicious, lingering smokiness. The rest of the ingredients are simple, but yield rich, powerful flavors. Toasting the dried chiles adds another, more subtle smokiness and activates the oils from the seeds. I call for 1 tablespoon of mezcal, but feel free to adjust up, depending on your mood. More mezcal equals more happiness!
This salsa goes very well with carne asada or grilled chicken or fish, or just by itself, with chips.