Mince the garlic and set aside. Remove the stems and the seeds from the arbol chiles.
Add the black peppercorns, oregano, and chiles; toast, shaking the pan, until fragrant.
Remove from the heat, transfer to a spice grinder, and grind to a fine powder. Or use a mortar and pestle to grind them.
Add the olive oil and garlic. Cook until the garlic begins to turn slightly golden, stirring often to prevent it from sticking to the pan.
Add the orange juice and tomato, followed by the ground spices and stir to combine.
Remove the mixture from the heat and let cool to room temperature. Transfer to a container and refrigerate until ready to use.