Cut the bell pepper into small pieces that can be easily chopped in a meat grinder.
Cut the tomatoes into slices.
Cut the onion into small pieces.
Cut the carrots into small pieces that will be easy to grind in a meat grinder.
Prepare the garlic. Remove the seeds from the chili pepper. But if you want the adjika to be very spicy, leave the seeds.
Put everything through a meat grinder or chop in a blender.
Pour the vegetable mixture into a saucepan and place on the fire. Simmer the vegetables over low heat for 1 hour.
Add vegetable oil, sugar, salt and vinegar to the vegetables. Mix everything and simmer for another 10 minutes. The adjika is ready.
Sterilize the jars. You can do this in different ways. For example, in the oven. Wash the jars and put them in the oven for 20 minutes at 100-110°C. After sterilization, turn off the oven and let the jars cool down a little. Take them out with a dry towel. If you take the jars out with a damp towel, they may burst from the temperature difference. It is better to sterilize only screw-on lids without rubber bands in the oven. Rubber bands may crack or melt in the oven.
Distribute the adjika into jars. Screw the jars and place them upside down, cover with a blanket or towels and leave for a day. After that, put them in the pantry or cellar.