Rinse lemon drop peppers and wipe them using a kitchen towel.
Remove the stem and chop the peppers into small pieces. Remove the seeds.
Add whole coriander seeds and cumin seeds to a skillet and roast on medium heat until they are fragrant and lightly browned.
Add the chopped Aji Limon peppers to the skillet and saute for 3-4 minutes until they are slightly charred.
Remove the skillet from heat and let the peppers cool down.
Transfer them to a blender along with garlic cloves, extra virgin olive oil, and apple cider vinegar.
Blend until very smooth, scraping down the sides of the blender as needed, for 3-5 minutes.
Pass the sauce through a fine-mesh strainer into a bowl. With a rubber spatula, push the sauce through the strainer to separate all liquid from chunks of pepper and spices. Discard the leftovers.
Add in the pan again. Stir in honey and salt.
Once the sauce comes to a boil, add in the cornstarch slurry and cook for 2-3 minutes, stirring continuously.
Remove the skillet from heat and let the sauce cool down completely. Transfer it to a clean glass container and refrigerate for up to 15 days.