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Southern, Southwestern, Tex-Mex
Barbecue Pico de Gallo

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes 2 generous cups

Ingredients

  • 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

Directions

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%)
18mg (2%)
7mg (12%)
5mcg RAE (0%)
112mg
7mg
1g
1g
1g
3g
0mg (0%)
192mg (8%)
0g (0%)
0g (0%)
1mg (3%)
 

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