Begin by heating olive oil in a saucepan over medium heat, then add the chopped jalapeños, garlic, and onion. Sauté for five minutes until softened and fragrant. Pour in vinegar, water, salt, and honey, then stir and let the mixture simmer for another five minutes. Remove from heat and allow it to cool slightly before transferring to a blender. Add lime juice and blend until smooth, adjusting with water if needed for consistency. For a silkier texture, strain the sauce through a fine mesh sieve. Pour into a sterilized bottle or jar, let it cool completely, and store in the refrigerator for up to a month.