Many people call this sauce adjika, but this is absolutely wrong, adjika is also spicy, but a completely different seasoning.
Peel and chop the onion, carrot and sweet pepper.
Grind vegetables with a blender or pass through a meat grinder.
Transfer chopped vegetables to a thick-walled saucepan. Add vegetable oil, both types of pepper, salt. Mix.
Bring to a boil, skimming off the foam. Cook over low heat for 20 minutes
Pour a dessert spoon of table vinegar into the bottom of sterilized dry jars.
Divide the sauce into jars.
Close with lids and turn over. Wrap in a blanket and leave to cool completely.