Pebre (Chilean Hot Salsa)

2   tablespoons Olive oil
1   tablespoon Red wine vinegar
1/3 cups Water
4   Fresh Aji chiles, seeds and stems removed, minced (or use 1 Habanero)
2   cloves Garlic, minced
1/2 cup Onion, minced
1/2 cup Cilantro, minced
1   teaspoon Fresh oregano, minced
    Salt to taste

Combine the olive oil, vinegar, and water in a bowl and beat with a whisk. Add the remaining ingredients. Mix well, and let stand for 2 hours to blend the flavors.