In a food processor, puree the jalapenos with the sugar. Add the hoisin sauce, water, and lime juice. Add the minced garlic. Puree 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.