Canned Salsa

16 c. tomatoes, chopped
1 c. bell peppers, chopped
2 c. onion, chopped
1+ T. garlic powder
3 T. salt
2 T. sugar
1 T. oregano
½ c. vinegar
3 c. diced chilies
2 c. carrots, shredded
3 cans El Pato sauce
1 (29 oz.) can tomato puree
1 (6 oz.) tomato paste

Cook everything while preparing tomatoes. Add tomatoes and cook 40-45 minutes. Put salsa in jars. Cover with water and boil in water bath for 20 minutes. Makes 14 pints or 7 quarts.