Heat olive oil in a medium skillet over medium high heat. Add the onions and cook until soft and translucent, stirring occasionally, about 5 minutes. Do not brown the onions.
Stir the garlic into the onion and and cook for one minute until fragrant, but not browned. Transfer the onion mixture to a food procesor. Add the hatch chiles and pulse 8-10 times.
Add the chopped cilantro, lime zest, lime juice, cider vinegar, honey and salt. Puree until smooth.
Store refrigerated in an airtight container for up to a week.
Notes
You can use this as a marinade, a sauce over chicken, pork, beef or seafood or grilling and dipping sauce for wings.