Mince or finely chop the onion and garlic. You don’t have to peel them if you don’t want to. I just threw them both in my food processor and practically liquified them. Chop. Mince. Liquify. Do what you want.
Combine the minced onion, garlic, cayenne pepper, and water together in a large saucepan. Turn the heat on low and let it gently simmer, infuse if you will, for 45-60 minutes.
Once the mixture has simmered, allow it to cool to room temperature. Lastly, strain it through cheesecloth. Once the majority of the liquid has drained through, use your hands to squeeze out all of the extra liquid from the super-stinky-mixture.
Combine the stinky liquid with the dish soap in the spray bottle. Gently shake to combine.
Use the organic bug spray recipe ALL OVER your susceptible crops – I used it all over my broccoli, kale, collards, radishes, lettuce, and cabbages. I’ll reapply after each watering – about once a week.