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

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

Bring the mixture to a gentle simmer over medium heat. Cook uncovered for about 10-15 minutes, stirring occasionally until it thickens.

Carefully transfer the mixture to a blender and blend on high speed until smooth. Add water if too thick.

Strain the blended mixture through a fine-mesh sieve for a silkier sauce, using a spatula to push it through.

Allow to cool completely before transferring to a sterilized container. Refrigerate for up to one month.