INGREDIENTS:1 ½ quarts red onion, diced
1 ½ cups white vinegar
1 ½ cups water
1 ½ cups sugar
10 medium yellow onions
as needed, garlic oil
12 chiles, fresh poblano or pasilla
3 quarts Roma tomatoes, seeded, diced
1 quart green onions, sliced
1 cup cilantro
to taste, salt
to taste, lime juice
as needed, olive oil DIRECTIONS:Combine red onions, vinegar, water and sugar. Marinate in refrigerator for 2 days or until well flavored. Drain.

Trim, skin and thickly slice the yellow onions. Grill slices, brushing with garlic oil and turning as needed until tender, partially blackened and smoky. Dice roughly (to get about 1 ½ quarts). Char chiles over open flame or coals. Discard stems and seeds. Dice (to get about 1 quart). Combine marinated red onions, grilled diced yellow onions, chiles and all other ingredients.

Serve over chicken enchiladas Suizas style (with Swiss cheese and sour cream), accompanied by yellow rice and black beans on plate. Decorate enchiladas with serpentine line of puréed reconstituted dried ancho chiles. Spoon salsa over the top. Garnish plate with cilantro and lime wedges if desired. SERVINGS:52 ½-cup servings From:Executive chef David Dailey, Castle Hill Café, Austin, Texas PHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION