In a heavy-duty saucepan heat the olive oil. Add the chopped onions and sweat them for 5 minutes until a golden brown. Add the leeks, celery and all the peppers and sweat for 2 minutes. Add the garlic and when fragrant add all the remaining ingredients. Except.
Let reduce on medium to low heat for 45 to 60 minutes. And add the liquid smoke and the Bourbon.
Blend in a blender or use an immersion blender and puree to a very fine texture.
For extra-smooth texture, strain through a fine sieve. At the end you can always add a little butter to make smoother and silkier sauce.