16 c. diced tomatoes
1 c. bell pepper, diced
2 lg. onions, chopped
1 c. shredded carrots
3 cans diced green chili
2 tbsp. garlic powder
2 tbsp. sugar
2 tbsp. salt
3 tbsp. fresh cilantro
2 tbsp. oregano
1/2 c. vinegar
1 lg. can (27 oz.) tomato puree
3 cans El Paso sauce (any taco or enchilada sauce can be used)

Mix all ingredients in large kettle and start to cook while you dice tomatoes. After adding tomatoes, simmer 45 minutes. Can. Makes 7 quarts. Water bath 20 minutes.