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Allium Confit

Allium Confit

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.

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