Grate or finely slice carrots and chop green peppers.
Cook grated or sliced carrots and chopped green peppers with water and mazola oil for 1 hour.
Add browned onions, salt, sugar, tomato soup or paste, tomatoes, hot red peppers, and hot ketchup.
Cook for an additional 20 minutes to ½ hour.
Remove from heat and ladle into prepared canning jars or store in the fridge for immediate use.
Serve cold.
