In a small glass bowl, combine garlic and vinegar; cover and refrigerate at least 8 hours. Drain garlic, discarding vinegar; rinse and pat dry with paper towels. Set garlic aside.
Remove stem from jalapeno pepper. Set pepper aside
Heat a large skillet over medium heat 2 minutes; add coriander and cumin seed. Cook, stirring constantly, 5 minutes or until lightly browned.
Transfer browned seeds to container of an electric blender; add garlic, jalapeno pepper,oregano and 1 cup oil. Cover and process until minced, stopping to once scrape down sides. Pour mixture into a jar; add remaining 1 cup oil. Cover and refrigerate 24 hours.
Let oil stand at room temp for 2 hours. Pour mixture through a wire mess strainer lined with 2 layers of cheesecloth into a decorative bottle or jar; discarding solids. Add chiles. Seal bottle with a cork or an airtight lid. Store in refrigerator.
This oil can last in the fridge for about a month. And can be used in salsas, fajitas, beans and marinades for fish or brush on veggies before roasting.