Slice them open and remove the seeds and ribs. Keep these if you want to adjust the heat later.
Cook
Heat a saucepan over medium heat.
Add olive oil, minced garlic, and chopped onion.
Sauté until the onion is translucent.
Stir in water and jalapeño slices.
Cook for 10-15 minutes until jalapeños are soft.
Remove from heat and let it cool.
Blend
Transfer cooked ingredients to a blender.
Add salt, white vinegar, and honey.
Blend until smooth.
Store
Transfer to a clean glass bottle and seal tightly with a lid.
Notes
Tips: Taste and adjust seasoning as needed. Adjust the consistency with water if the sauce is too thick.Store: Store in a sealed container in the fridge for 2-3 weeks. Freeze in ice cube trays for extended storage, then transfer to zip-lock bags. Thaw in the refrigerator overnight or microwave.