In a medium saucepan, heat a drizzle of oil over medium heat. Add diced onion, minced garlic, and chopped habaneros, sautéing for about 3-4 minutes until the onions are translucent and fragrant.

Stir in the chopped pineapple, a splash of white vinegar, and a pinch of salt into the pan. Pour in a little water to help with consistency. Bring to a gentle simmer, cooking for 2-3 minutes.

Lower the heat and allow the sauce to cook uncovered for 10-15 minutes, stirring occasionally.

Remove from heat and let it cool slightly. Transfer to a blender and blend until smooth.

Strain through a fine-mesh sieve if you like a finer texture.

Let your sauce cool completely at room temperature before bottling.