In a medium saucepan over medium heat, add a splash of oil. Sauté the chopped onion, minced garlic, and diced habanero peppers for about 3-4 minutes, until the onions are translucent.

Stir in the chopped pineapple, apple cider vinegar, water, lime juice, honey (if using), and a sprinkle of salt. Bring to a gentle simmer.

Allow to cook uncovered for 10-15 minutes, stirring occasionally, until the pineapple is soft.

Carefully transfer the mixture into a blender. Blend on high until smooth.

For an ultra-smooth finish, strain the blended sauce through a fine-mesh sieve.

Allow the sauce to cool completely at room temperature, then transfer to a sterilized bottle or jar.