Sauté Aromatics: In a medium saucepan, heat a drizzle of oil over medium heat. Add finely chopped onion, minced garlic, and diced habanero peppers to the pan. Sauté for 3-4 minutes, stirring frequently, until the onions become translucent and fragrant.

Combine Ingredients: Stir in the chopped pineapple, white vinegar, and a bit of water alongside a pinch of salt. Bring the mixture to a simmer over medium heat for about 2-3 minutes.

Cook Mixture: Lower the heat slightly and let the sauce cook uncovered for 10-15 minutes, stirring occasionally until thickened.

Blend: Once cooked, remove from heat and cool for a few minutes. Transfer to a blender and blend until smooth.

Strain (Optional): Use a fine-mesh sieve to strain the blended sauce if desired.

Cool & Store: Allow to cool completely before transferring to a sterilized bottle or jar. Seal tightly.