6                   garlic cloves
3                   bay leaves
2                   jalapeños
                    with their seeds
1 1/2 tablespoons   salt
1     tablespoon    Ancho chile powder
1/2   cup           finely-minced fresh cilantro
1/2   cup           finely-minced flat-leaf parsley
1/4   cup           finely-minced fresh oregano leaves
1/4   cup           distilled white vinegar
1/3   cup           olive oil