In a saucepan, heat the olive oil over medium heat, then add in the onion, jalapeno, and garlic. Sweat the vegetables until softened and translucent.
Add the ginger and cook until fragrant.
Add the rest of the ingredients and bring to a boil, stirring constantly.
Once boiling, reduce the heat to a simmer for about 15-20 minutes to allow the the sauce to thicken. Stir often to prevent sticking.
Transfer the sauce to a blender and pulse until smooth.
Taste for seasoning.
This sauce will last for up to 2 weeks refrigerated in a sealed container.