Alliums thrive in the South almost year-round and are available as a storage crop when not in the ground. Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora, likes to confit them in oil, a simple technique that creates fatty-rich full-on flavor. Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce or dressing—including this pumpkin hot sauce.
Recipe information
Yield
Makes about 4½ cups
Ingredients
Preparation
Step 1
Bring chives, leek, green garlic, and oil to a simmer in a large saucepan over medium heat (this will take some time—be patient!) and cook 2 minutes. Let cool (alliums will soften and finish cooking as they sit).
Step 2
Transfer to an airtight container; cover and chill.
Step 3
Do ahead: Alliums can be cooked 1 week ahead. Keep chilled.
