The guys at Texas A&M can’t explain why the fabulous sweet 1015 onions we get each spring from South Texas are so bountiful this year. We don’t care. We’re just grateful.During the type of dry, hot weather we’ve had lately, thrips usually wreak havoc on onions, sucking juice from the bulbs, says Dr. Juan Anciso, an AgriLife Extension vegetable specialist in Weslaco. Not this year. They are conspicuously absent, saving farmers the money they’d normally have to spend on pesticides.
Growers are harvesting around 800-950 (50-pound) bags per acre, about twice the yield when bugs are bad.
Here's a recipe from the Aggies that can put those sweet onions to good use. Enjoy!
Margarita Texas Sweet Onion Salsa
1 1/2 cups chopped Texas 1015 SuperSweet Onion
2 cups diced fresh peaches
1 to 2 T finely minced, seeded Serrano or other small hot chile peppers
2 T chopped fresh cilantro (I use more)
3 T tequila
2 tsp lime zest
2 T fresh lime juice
1/4 teaspoon ground cumin (optional)
Mix all ingredients and serve as a dip with tortilla chips (I like Tostados Scoops). Make ahead if possible and refrigerate several hours or overnight to allow flavors to blend.
Makes about 3 cups.
Margarita Texas Sweet Onion Salsa
1 1/2 cups chopped Texas 1015 SuperSweet Onion
2 cups diced fresh peaches
1 to 2 T finely minced, seeded Serrano or other small hot chile peppers
2 T chopped fresh cilantro (I use more)
3 T tequila
2 tsp lime zest
2 T fresh lime juice
1/4 teaspoon ground cumin (optional)
Mix all ingredients and serve as a dip with tortilla chips (I like Tostados Scoops). Make ahead if possible and refrigerate several hours or overnight to allow flavors to blend.
Makes about 3 cups.
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