Step 1

In a medium-sized soup pot (or high-sided sauce pan) over medium heat, melt the butter then add the yellow onion. Cook the onion until soft and translucent (approximately 5 minutes).

Step 2

Add the minced garlic and continue to cook for 1 minute.

Step 3

Add the ketchup, bourbon, chipotle pepper, adobo sauce, cider vinegar, balsamic vinegar, honey, and dark brown sugar. Lower the heat to low and stir to combine.

Step 4

Allow the sauce to simmer for 30 to 40 minutes over low heat.

Step 5

Using an immersion blender, process the sauce until smooth.

Step 6

Add the celery salt and black pepper. Stir to combine.

Step 7

Remove from the heat and allow the sauce to cool to room temperature.

Step 8

Use immediately or transfer into an airtight container and chill the sauce in the refrigerator for up to a week (the sauce will gain in spiciness during this time).