Prep Your Ingredients: Wash and roughly chop the cilantro, peel and mince the garlic (or leave whole if blending), finely chop the red onion, and seed/de-stem the chilies (wear gloves to avoid spice burn!). Measure out all juices, honey, vinegar, and salt. This mise en place makes assembly a breeze.

Blend the Base: In a high-speed blender or food processor, add the pineapple juice, orange juice, lime juice, cilantro, garlic, red onion, chilies, honey, vinegar, salt, and cumin (if using). Blend on high for 1-2 minutes until smooth and vibrant green-red hue appears. Stop and scrape down sides as needed.

Taste and Adjust: Give it a quick taste. Too spicy? Add more honey or pineapple juice. Not tangy enough? Splash in extra lime or vinegar. Blend again for 30 seconds if adjustments are made.

Strain for Smoothness (Optional): For a silkier texture like the restaurant version, pour through a fine-mesh strainer into a bowl, pressing solids with a spoon. Discard pulp or save for marinades.

Chill and Let Flavors Meld: Transfer to a jar or bottle. Refrigerate for at least 30 minutes (or up to overnight) to let the flavors intensify. Shake well before using.

Serve and Enjoy: Drizzle over your favorite dishes! This Poyo Poyo Sauce recipe yields about 2 cups – plenty for multiple meals.