with no acid added you will not be able to can it. Pureeing it will also create density issues with canning. I would say freezing it will be your best bet.

Agree - that recipe can't be safely canned. Freeze it or just keep it in the fridge. If you will compare your recipe to the approved salsa canning recipes I think the reasons will be very clear. ;)

Dave

Here is a link that might be useful: NCHFP - Salsa Canning recipes

You could freeze the salsa for gift-giving at a later time or gift jars as it's made (with a note to refrigerate).

Another issue to consider is this isn't a particularly "seasonal" recipe. If you're growing jalapenos you could freeze those to use later, but otherwise your recipe calls for canned tomatoes and chiles plus onions, which are available year-round. Consider the utility cost of re-canning a recipe which by-and-large calls for previously canned products. Why not save the energy (your own and gas or electricity)? Canning isn't cheap. A refrigerated salsa could also use up jars which you save in the interim.

If it were for the holidays, I'd treat it like any other holiday cooking task, clear out some fridge storage space, make and jar a big batch and give as the occasion demands.

Carol