Step 1

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.

Step 2

Let reduce on medium to low heat for 45 to 60 minutes. And add the liquid smoke and the Bourbon.

Step 3

Blend in a blender or use an immersion blender and puree to a very fine texture.

Step 4

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.