1 bulb fennel - small dice
1 red onion - small dice
1 fat clove garlic - sliced thin
1/2 tsp. pick thyme
1 chili de Arbol - sliced thin on a bias
the skin of 1 Meyer lemon - zested
juice of that same lemon
Cook the fennel, onion, and garlic in a generous amount of olive oil (ensure the garlic and onion are covered with oil) over low heat.
Add the chili and thyme and continue to cook until the garlic and onion are very soft. BUT, no color
stir in the lemon zest
squeeze the juice of the lemon into the mix
turn off the heat but let everything cool in the pan.
Once it's cool, you can save it in the refrigerator for 1 or 2 weeks.
notes: if you don't have a Meyer lemon, you can use a regular lemon or even an orange… even a blood orange