Wash all vegetables (excluding garlic, you will add it in the end) slice into smaller pieces and grind. You can use food processor or grinder. I would suggest grinding peppers last, mixing in by porting and tasting the spiciness of Adjika. My turned out perfect with 5 peppers.
Combined ingredients place in pot, bring it to boil, cook on medium. Stir ingredients in pot once in a while.
After an hour of cooking add oil, vinegar, salt and sugar. Let Adjika cook for another 20 minutes, continue stirring. Remove from heat, add pressed garlic to mixture, let it sit in room temperature for about an hour.
To sterilize jars, preheat oven to 215F. Wash jars and lids, place them in oven for about 15 minutes or until completely dry.
With help of canning funnel place Adjika into jars.
Close all lids really tight.
Store in cool place, they can be stored up to a year.