In a medium saucepan, heat a splash of oil over medium heat.

Add the chopped onion, minced garlic, and diced habanero peppers to the saucepan. Sauté for 3-4 minutes until the onion becomes translucent.

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

Allow the sauce to cook uncovered for 10-15 minutes, stirring occasionally.

Carefully transfer the mixture to a blender and blend on high for about 30 seconds until smooth.

Strain the blended mixture through a fine-mesh sieve if a smoother sauce is desired.

Let the sauce cool completely before transferring to sterilized bottles or jars.

Store in the refrigerator, where it will stay fresh for up to one month.