Peel the tomatoes. This is really easy done by washing the tomatoes, then boiling them for 1 to 3 to 5 minutes (depending on the tomatoes) in hot water, then plunging them into a pan, sink or large bowl of very cold water. The skins will pull off easily.
Chop tomato coarsely into about 2 cm (1/2 inch) pieces and add to large pot.
Prep onion (food processor with pulse button is fine) and add to pot.
Wash the peppers, stem and seed them, then chop finely (food processor with pulse button is fine) and add to pot.
Add lemon and lime juice to pot.
Add seasonings (from the salt down to the chile flake) to the pot.
Put pot on the burner and bring to a boil, stirring frequently to avoid scorching on bottom.
When it hits a boil, reduce heat and let simmer for 3 minutes, stirring a few times.
Spoon into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 15 minutes; increase time as needed for your altitude.