Begin by washing the fresh jalapeños under cold water, removing the stems, and slicing them in half to expose the seeds for added heat. Peel the garlic cloves and set them aside.

In a blender, combine the prepared jalapeños, garlic cloves, Dijon mustard, mayonnaise, apple cider vinegar, and honey. Add salt, secure the lid, and pulse the mixture until creamy, about 30 seconds.

Continue blending on high speed for an additional 30 seconds or until everything is fully incorporated and smooth.

Taste the sauce; if you prefer it sweeter, add more honey; for extra heat, include another slice of jalapeño and blend for an additional 10 seconds.

Transfer the sauce into an airtight container, seal, and refrigerate for at least 30 minutes before serving.