How to make winter acuka sauce with roasted peppers - for breakfast or any meal of the day.

How to make winter acuka sauce with roasted peppers - for breakfast or any meal of the day.
Ingredients:
2.5 kilos of red capia peppers
1 head of garlic
1 kilo bursa tomato
1 water glass olive oil and oil mixture
1 teaspoon sugar
1 teaspoon rock salt
2 full tablespoons of chilli paste
1 pack of 7 kinds of spices (mint, red chilli powder, poy, coriander, chilli, sumac, fenugreek)
1 water glass of coarsely ground walnut
Translations of the Turkish texts you see in the video.
Acuka is a savoury appetiser of the Caucasian peoples, a mixture of chillies, walnuts and various spices, available in two types: breakfast and lunch. Acuka comes from the Abkhaz word "salt".
Depending on the colour of the pepper put in it, it can be in colours ranging from red to orange. Depending on the colour of the chillies, acuka can be bitter or sweet, and is generally consumed cold with bread for breakfast. While acuka for cooking is more salty, more bitter and without walnuts, if it is to be consumed for breakfast, it is made with less salt, without bitterness and with ground walnuts. Freshly picked garden pepper is the main ingredient.
Making acuka requires labour and time, and for this reason it is made in large quantities at once by women in rural areas. Since it has a long shelf life thanks to its salty nature, it is preferred more by the people in regions with harsh winters (Caucasus, Eastern Anatolia, etc.). Since its flavour varies depending on the type and amount of spices added, it gains individuality according to the person making it. Today, it is sold commercially in some markets.
The general ingredients are chilli paste, olive oil, salt, garlic, garlic, bread crumbs, coriander seeds, black pepper, basil and ground walnuts.