Boil a pot of water, enough to submerge the carrots.
Slice the Rainbow Carrots (2 pound) into 1/2-inch slices.
Place the carrots in the boiling water. Boil for about ten minutes, until the carrots are softened and drain. Place in a medium to large bowl.
Chop the Red Onion (1), Red Chili Pepper (1) and Green Bell Pepper (1) and place in the same bowl.
Pour the Tomato Sauce (1 can), Apple Cider Vinegar (1 cup), Vegetable Oil (1/2 cup), Granulated Sugar (2/3 cup), Worcestershire Sauce (1 tablespoon) and Salt (1 teaspoon) in a saucepan over medium-high heat until it starts to boil. Reduce the heat to medium and simmer for five minutes.
Pour over the carrot mixture and stir together. Cover and set in the fridge to marinate overnight.