A word about 1015s... GO GET THEM NOW! They're only available from mid-April until about mid-June. 1015 onions were developed by an A&M horticulture professor in the early 1980s and are by far Texas' leading vegetable crop, upwards of $100 million a year. These onions are known by chefs the world over for their crisp texture and mild, sweet flavor, and of course, since they're from Texas, they grow up to the size of a grapefruit and can weigh as much as a pound!! In 1983, Texas held a "name the onion" contest for their new million-dollar baby and the winner was something like "The Texas Supersweet"-- but no one has ever called them anything but the "1015"- so named because the crop is planted on October 15th.
Seriously y'all. You can eat it like an apple. Also, they are huge and predominately single-centered, so they make fantastic onion rings.
Texas Sweet Onion Salsa:
2 C chopped 1015 SuperSweet Onion
2 C diced fresh peaches
1 to 2 T finely minced, seeded serrano or jalapeno (I don't like the taste of peppers but I like the kick, so I just use the seeds out of a jalapeno... I know, weird)
5 T chopped fresh cilantro
3 T tequila
2 t grated lime peel
2 T fresh lime juice
1/4 t ground cumin (optional)
I've also made this salsa with halved green grapes instead of peaches, and mint instead of cumin. Be creative! Serve with tortilla chips and chicken and beef skewers (marinate in lime juice, olive oil, & chili powder and grill). YUM!