Roughly chop the jalapeños. Leave the seeds and membranes in for more heat or remove some for a milder sauce.
Process the jalapeños, capsicum, garlic and onion until finely chopped, working in batches if necessary.
Transfer to a large saucepan and add the vinegar, water and salt.
Bring to a gentle boil, then reduce the heat and simmer uncovered for 25–35 minutes, until the vegetables are tender.
Add the honey during the final 5–10 minutes of cooking and stir until incorporated.
Blend until smooth. Simmer a little longer if you prefer a thicker consistency.
Taste and adjust with additional honey or salt if needed.
Pour into clean, sterilised bottles or jars. Cool completely, then refrigerate or freeze extra portions.
