Now I can't show step-by-step brew, because I have this autumnal harvesting, but I will explain how to cook.. Tomatoes, carrot, bell pepper, onions wash, peel, mince. Put on the stove.

After boil, cook on low heat for 30 minutes. Then add the sunflower oil, mix well and cook for 30 minutes on low heat. Add sugar, salt, hot pepper, garlic in the recipe and cook 1 hour on low heat. Ready adjika lay in jars and store in the refrigerator. For canning: cook for 2 hours 30 minutes. When you add the sunflower oil, add 150-200 grams of vinegar 9%. Adjika is ready, it is possible to preserve. In the end, I add salicylic acid (aspirin) and closed with a lid stored without refrigeration at room temperature in the apartment is on the shelves. This sauce is good and chops, and fish, to pasta, to vegetables, to grilled eggplant. I even dumplings ate it :) And summer is very tasty to grill, barbecue... Bon appetit!!!