Heat a large cast iron skillet over medium heat for 5 minutes.
Take the Chiles, remove the stem and roll in your fingers to remove seeds.
2 dry arbol chiles
Add Chiles and Peppercorns to the pan and cook for 15 seconds or until fragrant, remove and set aside.
1 tsp black peppercorns
Add the Oregano and hit till fragrant, remove and set aside.
½ tsp Mexican oregano
Add Chiles, Peppercorns and Oregano to spice blender and grind to a fine powder.
In a medium sauce pan, heat the oil over medium heat.
1 cup olive oil
When oil is hot add the Garlic and cook until starting to brown (5 minutes).
20 cloves garlic
Add the tomato, spice mixture and orange juice and cook for two more minutes.
1 orange, 1 plum tomato
Put in a jar, let it cool and separate. You can keep for 1 month in the fridge.