prep time: 5 minutes • yield: 1½ cups (about 2 tablespoons per serving)

¼ cup MCT oil or extra-virgin olive oil

¼ cup chicken bone broth, homemade ( see here ) or store-bought (or vegetable broth for vegetarian)

1 avocado, peeled and pitted

¼ cup fresh cilantro leaves

Juice of 1 lime

1 teaspoon minced garlic

½ teaspoon ground cumin

¼ teaspoon dried oregano leaves

½ to 1 small jalapeño pepper (adjust for desired heat), seeded

Place all the ingredients in a food processor and puree until smooth. Store in a covered jar in the fridge for up to 8 days.