Blanch the tomatoes to easily peel off the skin.

Peel, core, and roughly chop the tomatoes to your preferred size; a larger chop results in a chunkier salsa.

Place the chopped tomatoes in a colander to drain for 20-25 minutes, yielding approximately 14 cups.

Set the tomatoes aside.

Dice the Anaheim, Poblano, Jalapeno, Serrano, Red, Yellow, and Habanero chilies.

Use gloves during the process to avoid skin irritation from the Capsaicin in the chilies.

Wash your hands thoroughly with hot water and soap after handling chilies.

Optionally, seed the chilies to reduce the heat.

The dice size depends on your preference; 1/4 inch dice gives a chunky texture, yielding around 5 cups of diced chilies.

Set the diced chilies aside.

Chop the onions to your preferred size, making them larger for a chunky salsa.

Mince the garlic.

Set the onions and garlic aside.

Place the drained tomatoes in a large (8 QT) saucepan and bring to a boil.

Reduce the heat and simmer for 5 minutes, stirring occasionally.

Add vinegar and stir well.

Add sugar, salt, and pepper, then stir thoroughly.

Add onions and garlic and stir.

Add the diced chilies and stir the mixture.

Return the mixture to a boil.

Remove from heat.

If canning, proceed to step 10; otherwise, allow the salsa to cool to room temperature and store in an airtight container in the refrigerator for up to 5 days.

Fill clean and sterile canning jars to within 1/2 inch of the top.

This recipe yields approximately fifteen 1/2 pint jars and seven pint jars.

Wipe the rims of the jars clean.

Place lids on the jars and tighten the bands finger-tight.

Place the jars in a water bath canner and process for 35 minutes, starting the timer only when the water returns to a full rolling boil.

Remove the jars from the canner and allow them to cool to room temperature on a wire rack or towel.

Store the sealed jars in a cool, dry place.