In a food processor, puree the jalapeños with the sugar.
Add the hoisin sauce, water, and lime juice. Add the minced garlic. Pureé until fully incorporated.
Pour into a 2 quart container. Allow the sauce to sit for 1 hour to allow the sugar to dissolve. Stirring occasionally.
Remove from the heat and cool completely. Serve at room temperature.
The sauce will hold refrigerated for up to 1 week.Makes 1 1/2 quarts Source: