Bring a large pot of water to a boil. Then fill a large pitcher with water and ice.
Place 3-4 tomatoes in the pot of boiling water. After about 1 minute, remove them with a strainer or tongs and place them in the pitcher of ice water.
Remove tomatoes from ice water after about a minute. Skin will have separated from the meat of the tomato and will peel right off. Remove all the skin and dice. At this point you may choose to seed the tomatoes or not. Simply cut away the seeds if you choose to remove them.Place peeled and diced tomatoes in a new large pot and turn heat to medium-low. Repeat this process with the remainder of tomatoes.
Dice onion and add to the pot of tomatoes.
Dice jalapeo, banana and ghost peppers. (Use gloves if desired)You may choose to leave the seeds of the peppers in if you like more heat. Removing the pepper seeds removes more heat. Add diced peppers to pot of tomatoes.
Add salt and sugar and let simmer for about 15-25 minutes depending on how crunchy or soft you want your peppers and onions. Transfer to a quart-sized Mason jar and store in the fridge.
Notes
Spicy peppers contain oils that can stay on your hands even after you wash them If you later touch your eye or other sensitive body parts, this can cause discomfort. To avoid this, simply wear latex gloves while you handle the peppers.