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Rinse arbol chiles under cold running water, air dry on clean kitchen towel.
Cut off stem ends if they are present and remove the seeds if desired.
Rough chop garlic and shallot, outer paper layer removed/root ends cut off.
Zest and juice the limes keeping separate.
Pick leaves of oregano stems, rough chop.
Heat up large saute pan over medium low.
Add chiles and cumin seeds. Lightly toast for 3-5 minutes, carefully stirring frequently.
Add water, vinegar, garlic, shallot and pinch salt to the pan with the peppers and cumin.
Turn up the heat to high to bring the liquid up to a boil.
Once boiling, reduce heat to medium low and cover pan with lid. Simmer for 15 minutes.
Once the 15 minutes is done, add oregano and lime zest. Cover once again and simmer additional 5 minutes.
Turn off heat and allow to cool with lid on for 5 minutes.
Add all ingredients to a blender, adding more water if needed.
Blend on high for 30 seconds to 1 minute.
Place a fine mesh strainer over a mixing bowl. Pour sauce in the strainer, carefully stir the sauce with a spoon or small ladle to lightly force the sauce through the mesh.
Add lime juice and brown sugar to the bowl, mix with a whisk to incorporate.
Allow sauce to cool completely to room temperature.
Pour your sauce into mason jars or hot sauce bottles. Label and date if desired.