Start by washing the tomatoes, apples, carrots, spicy peppers, and bell peppers.

Peel the carrots and garlic. Core the peppers, tomatoes, and apples. Check for and cut away any blemishes.

Cut the apples and vegetables into chunks small enough to fit into a meat grinder.

Using a meat grinder or a food processor with a meat-mincing blade, mince the apples and vegetables until they reach a course consistency.

Transfer the minced mixture into a large, heavy-bottomed, wide pot.

Mince the garlic and spicy peppers together and set them aside until ready to use.

Bring the pot of minced apples and vegetables to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low and cook for 1 hour and 40 minutes. Stir every 15-20 minutes to prevent sticking.

After 1 hour and 40 minutes, add salt, sugar, and the minced garlic and spicy peppers. Stir everything well to combine.

Increase the heat to bring the mixture to a boil again. Then reduce the heat to medium-low and cook for another 20 minutes, stirring regularly.

Finally, add vinegar, mix everything, and turn off the heat.

Carefully ladle the hot adjika sauce into clean, sterilized canning jars.

Process the jars in a boiling water canner or steam canner following the times listed in the canning table.

Let the jars cool completely before storing them in your pantry.