Remove the stems from the chiles, leaving seeds in tact. Carefully tear, into pieces, the California chiles over a sauce pan. Add the chile piquin, garlic and oregano. Heat at medium/low heat.

The oil will take a little while to come up to a simmer. When it does, stir occasionally. It should become aromatic and the garlic should become golden around the edges.

If it boils too rapidly, reduce the heat. The chiles will turn slightly dark in some spots. Once garlic is lightly golden, remove pot from heat. Add lime juice and salt to taste. Let sit until cooled.

Once cooled, transfer chile and oil mix to the blender. Pulse to blend, starting at medium speed. Continue pulsing, turning speed up slightly.