2 qts tomato puree
2 c. chopped onion
3 cloves garlic
1 Tbsp hot pepper flakes
1 ancho chile, stemmed and seeded and cut into 1/2-inch strips
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 tsp. celery seeds
3 Tbsp salt
10 whole peppercorns
1/4 c. bourbon
1 1/4 c. brown sugar, lightly packed
1 1/3 c. apple cider vinegar
1 tsp dry ginger
1 Tbsp dry mustard
1/2 c. maple syrup