In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add the chopped onion, minced garlic, and diced habanero peppers, stirring occasionally for about 3–4 minutes until onions are translucent.

Stir in the chopped pineapple, apple cider vinegar, water, lime juice, and salt. Bring to a gentle simmer over medium heat.

Continue cooking the sauce uncovered for 10–15 minutes, stirring occasionally until pineapple is soft and flavors concentrate.

Remove from heat and blend the mixture in a blender until smooth. Add water if too thick.

For a silkier texture, strain the blended sauce through a fine-mesh sieve into a bowl.

Let cool completely before transferring to a sterilized container. Store in the fridge for up to one month.