Place the jars and lids in the oven without covering the jars with lids. Sterilize 0.5 l jars for 10 minutes, and liter jars for 15 minutes. Record the time, and after they are heated, turn off the heat and leave all the contents in the oven until they cool completely.
Chop the garlic and chop the chili pepper into 1–1.5 mm pieces.
Remove the stems from the tomatoes and cut them into medium-sized pieces, 1.5 – 2 cm in size.
Take a ladle, place it on the stove and transfer the tomatoes into it.
Add all the prepared ingredients to the tomatoes.
Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Once all ingredients are soft, transfer the mixture to a blender and blend until smooth.
Take the jars and lids out of the oven and put the adjika in them. Close the jar tightly with a lid. Wrap the hot adjika in something warm and leave for a day. Store the sauce in the refrigerator or a cool place. Do not expose it to sunlight. Enjoy your meal.