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Cut the onion into small chunks and roughly mince the garlic.
Grab jalapeños and remove stems. Remove seeds and ribs if you want less heat in the sauce, then chop into small pieces.
Place the onion, garlic, and peppers into a big pot with a splash of water.
Sprinkle with salt and stick on stove on medium heat and cook for 5-10 minutes or until you can smell the onion and peppers starting to cook.
Dump in the pineapple juice and ½ the vinegar. Stir and bring to a boil.
Once boiling, partially cover then reduce heat to low. Simmer for about 30-40 minutes or until peppers are very tender.
Once peppers have softened, remove from heat and let cool a few minutes.
Dump or scoop the contents of pot into a blender. Add in the remaining vinegar and blend until very smooth.
Once blended, taste and season with more salt if needed. If the consistency is too thick for your liking, add in a little water to thin out.
Bottle it in whatever sized jars you like, just make sure the lids are not metal.
Add a label, stick in fridge, and enjoy!