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Southern, Southwestern, Tex-Mex
Barbecue Pico de Gallo Recipe-12053

Photo by: Joseph De Leo
Comments: 0


Yield: Makes 2 generous cups


  • One 14.5-ounce can diced tomatoes, with juice
  • ½ cup Neely’s Barbecue Sauce
  • ¼ cup chopped yellow onion
  • 1/3 cup chopped fresh cilantro leaves
  • 2 teaspoons fresh lime juice
  • 1 garlic clove, minced
  • 1 tablespoon hot sauce
  • ¼ teaspoon salt


Combine all the ingredients in the bowl of a food processor, and pulse until the salsa is of uniform consistency but still slightly chunky. Transfer to a serving bowl.

© 2009 Patrick Neely and Gina Neely

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, but does not include Neelys Barbecue Sauce.

12kcal (1%)
172mg (7%)
0g (0%)
0g (0%)
0mg (0%)
5mcg RAE (0%)
7mg (12%)
18mg (2%)
1mg (3%)

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