Heat the olive oil in a saucepan on medium heat for 5 minutes.
Add the peanuts and garlic, bring the heat down to low and simmer for 1 to 2 minutes until the garlic starts to soften and turn brown.
Turn off the heat and add the comapeño chile powder.
Stir the oil and remove the pan from the heat. Let cool to room temperature.
Add the oregano, tomato, salt, honey, and vinegar to the oil mixture. Transfer to an airtight container and store for up to a week.
