Ingredients

　　One 14.5-ounce can diced tomatoes, with juice

　　1/2 cup Neely’s Barbecue Sauce (page 25)

　　1/4 cup chopped yellow onion

　　1/3 cup chopped fresh cilantro leaves

　　2 teaspoons fresh lime juice

　　1 garlic clove, minced

　　1 tablespoon hot sauce

　　1/4 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.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.