Char the jalapeño over a gas flame on the stove, in a dry cast iron pan, under the broiler, or on a grill unit blackened all over. Cut in half, lengthwise.

To make the tequila, place charred chile into 1 1/2 cups tequila and let sit at least 1 hour or up to a week depending on how spicy you'd like it. The longer it sits, the spicier it gets.

To make the tomato juice, put 2 pounds tomatoes, 1 stalk celery, 1/4 cup parsley, and 1/4 small red onion through a juicer. If you don't have a juicer, combine everything in a blender and blend until smooth. Strain through a fine mesh sieve. Cover and refrigerate for up to 3 days. Makes about 1 quart.

Combine tequila (save the jalapeño for garnish), tomato juice, 1/2 cup lime juice, 2 tablespoons horseradish, 1 tablespoon Worcestershire sauce, 1-2 tablespoons hot sauce (depending on how spicy you'd like it), 1 teaspoon sal de gusano, and a heavy pinch of black pepper in a pitcher. Stir to combine. Cover and refrigerate until ready to serve. This can be made up to a day in advance.

To serve: Line a small dish with more sal de gusano, Tajín, or regular kosher salt then add a few good pinches of celery salt and combine. Rub a lime wedge over the lip of a rocks glass then gently tap the top of the glass into the salt mixture to rim the glass with the spices. Fill glass with ice. Give the Bloody Maria a good stir, then fill glass with the cocktail. Skewer a lime wedge, orange wedge, and a piece of the charred jalapeño on a cocktail skewer. Place on top and serve.