2 lbs. carrots

Peel and slice (not too thin). Start to cook them in boiling water. Do not overcook. Let cool.

SAUCE:

1/2 c. peppers, finely chopped
1/2 c. onions, finely chopped
1/4 c. oil
1/4 c. sugar
1/2 c. vinegar
1 tsp. mustard
1 can tomato soup
Salt and pepper to taste

Combine carrots and sauce. Place in tightly sealed container. Refrigerate overnight. Keeps several weeks.