She is from the Dominican Republic.

Serves up to 8 This dish is served chilled.

2 pounds carrots, peeled
3 green bell peppers, cut into one inch squares
3 yellow onions, cut into one inch wedges
¾ cup cider vinegar
¾ cup sugar
1 cup tomato puree
1 tsb. Mustard powder
1 tsb. Worcestershire sauce
Kosher salt and black pepper

Boil the carrots until tender and cut into ½ inch rounds.
Steam the bell peppers and onions until tender.
Combine the vegetables into a large bowl.
Combine the vinegar and sugar in a saucepan over low heat and cook 5 minutes, stirring to dissolve the sugar.

Stir in the tomato puree, mustard, and Worcestershire., and then romove from heat.
Pour over the vegetables and taste and adjust seasoning with the salt and pepper.
Cover and chill for at least 2 hours before serving.