Barbecue Pico de Gallo Recipe

  • 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
  1. 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.