Ingredients
- 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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