<a href="http://4.bp.blogspot.com/_0mNacsCO8PI/S-rZIdbauHI/AAAAAAAAAO0/K2s7MM_Gv1E/s1600/the+farm+005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://4.bp.blogspot.com/_0mNacsCO8PI/S-rZIdbauHI/AAAAAAAAAO0/K2s7MM_Gv1E/s320/the+farm+005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470423436756695154" /></a><br />Last week, we had a small fiesta in honor of Cinco de Mayo.  It only seemed fitting given the ethnicity of the majority of our neighbors.  We don't claim to be experts on their cuisine, but we certainly have a good time trying.  A few margaritas and even more Negra Modelos washed down our meal of grilled snapper, jicama/cucumber salad, grilled nopales (hence the photo above in which Ben is removing the spines of the cactus), and the quintessential chips with guac.  The super easy salsa verde recipe below made a great addition to the fish tacos.  You could also pair it with enchiladas, chilaquiles, or schmear it on a good old American burger.<br /><br />Salsa Verde<br />Makes 2 cups<br /><br />4 large or 10 tiny tomatillos<br />1/4 cup green hot sauce (Try El Yucateco if you don't want to make your own)<br />1/2 avocado<br />1 scallion, chopped<br />1 clove garlic<br />1/4 cup water<br />1 tablespoon chopped cilantro<br />salt and pepper, to taste<br /><br />1.  In a pot of salted, boiling water, blanch tomatillos for 4 minutes or until tender.  Drain.<br />2.  Combine all ingredients in blender.<br />3.  Puree until smooth.  Taste for seasoning, and add more salt and pepper, if you like.