Combine pineapple, mango, habanero, Anaheim, and Thai peppers in a food processor and process for 20-30 seconds. Scrape sides of bowl and process for another 30 seconds.

Pour the mixture into a medium saucepan and add the remaining ingredients. Bring the sauce to a simmer and cook for 5 minutes.

Allow to cool for 15 minutes and then put the contents in a mesh straining to separate the sauce from the puree. You will need to squeeze the mixture into the straining to extract as much liquid as possible. Once cooled it may be transferred to jars and stored refrigerated for up to one month or canned and stored for longer.