Closely adapted from David Tamarkin.
Heat the oil in a small saucepan over medium low heat. Add the garlic and let it cook until it begins to change color. Add the cumin and crumble in the oregano and turn off the heat.
Let the oil cool for 10-15 minutes. Stir in the fresh chile pepper paste, citrus juices and salt.
Store in a sealed container in the fridge and shake before using. Will last for 1 week.
*The original recipe calls for olive oil, but not extra virgin, which I do not even keep on hand. Use a mild but rich oil, do not use something super bland like canola.