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 restaurant8ARMand founder ofChicomecóatl, 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 thispumpkin hot sauce.
Ingredients
Makes about 4½ cups
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.
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