2 quarts tomato puree
2 cups chopped onion
3 cloves garlic
1 tablespoon hot pepper flake
1 ancho chile, stemmed and seeded and cut into 1/2-inch strips
2 to 3 dry chipotle chiles, stemmed and seeded and cut into 1/2-inch strips
1 teaspoon celery seed
3 tablespoons salt
10 whole peppercorns
1/4 cup bourbon
1 1/4 cups brown sugar, lightly packed
1 1/3 cups apple cider vinegar
1 teaspoon dry ginger
1 tablespoon dry mustard
1/2 cup maple syrup
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