There are a couple landmarks in the garden, in my mind. The first batch of slow cooked green beans, the first summer squash on the grill, and the first tomato with salt. But a secondary landmark has to be the first time there are enough tomatoes that we can make a batch of salsa fresco.
This year we had the bonus of our own hotter than hades in July jalapeno peppers.
Tonight I roasted off a couple of chicken breasts (you could do this on the grill but would miss the continual smoking and acrid odor of chicken fat on the walls of the oven), shredded them off the bone into a little of the reserved (what didn't pop onto the sides and floor of the oven) fat and served the meat on some fresh corn tortillas with the salsa fresco. We have a lot of chicken left because this was totally about the salsa.
How to make the salsa - chop tomatoes, vidalia onion, cilantro and jalapeno. Add some salt and lime juice. Proportions are a matter of taste. Given the incendiary nature of the jalapenos this year I used one pepper to 6 tomatoes. And an entire bunch of cilantro. But only half a vidalia. And about 2 Tablespoons of lime juice. Only 1/2 teaspoon of salt.
I am thinking omelet with Mexican Cheese preshreds and salsa for breakfast.