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

Stir in the roughly chopped pineapple, white vinegar, a splash of water, and a pinch of salt. Bring the mixture to a simmer over medium heat, allowing the flavors to meld.

Reduce the heat slightly and cook the mixture uncovered for 10–15 minutes until the pineapple softens and the sauce thickens.

Remove from heat and let the mixture cool. Transfer everything into a blender and blend until smooth.

If desired, strain the blended sauce through a fine-mesh sieve into a bowl for a silky texture.

Allow the hot sauce to cool completely before transferring it to a sterilized bottle or jar.