First clean the garlic cloves. Thea easiest way to do that is to cover them with boiling water and leave for a minute. you should be able to peel them.
Place the garlic cloves in a small ovenproof pan and cover with olive oil, making sure the garlic is completely submerged. Place in the preheated oven (180°C) and roast until the garlic if soft and golden brown, approximately 30 minutes.
Stir in the orange and lime or lemon (I used lemon this time) juice and return to the oven for another 15 minutes.
Let it cool slightly then mash with a fork into a rough paste. Add the oregano, chili and salt and stir well.
The sauce will not emulsify, it will remain oily and should be stirred before use.
Stored in a airtight jar it will keep in the fridge for up to a month. Bring to the room temperature before using.