- Combine all ingredients but the fennel in a blender and blend on high until a smooth paste is formed - about 30 seconds.
- Add paste to thinly sliced fennel and mix well with hands.
- Set mixture aside in a tightly covered bowl at room temp for 3 days. Move to refrigerator and use within 2 weeks.
- 3 Calabrian chilis, stems removed
- 2 heads fennel, cored and sliced as thin as possible
- 1/4 cup fish sauce
- 4 garlic, clove(s)
- 1 lemon(s), juiced and zested
- 1 tbsp salt
- 1 tbsp sugar