Sounds yummy as a recipe--but am not sure about the acidity. I would wait for Linda, Dave, KS, etc., to chime in here :D

Any time you choose to use an untested recipe rather than one of the approved ones there is no way to assure its safety. It is just...guessing. So freezing is preferred over canning if you want assured safety.

This one might be ok assuming you use a full cup of acid for all the low acid ingredients but there is no way to know for sure. Leaving out the cilantro is no problem.

The biggest potential problem I see with the recipe is the pureeing. Generally, processing pureed foods isn't recommended because of the resulting density - cold pockets are created in the food where the heat can't penetrate so you get inconsistent or incomplete bacterial kill.

So while 15 mins. BWB for approved salsas might be ok, it wouldn't be long enough for a pureed one. Best option if you choose to can it is to puree only AFTER opening to eat it.

Dave

It isn't a tested recipe, so you can at your own risk.
However, personally, I think adding the bottle lime juice and vinegar is enough for this. All bottled lemon juice would make it more safe. I would not add extra garlic, unless you would use dried garlic powder. Again, I am speaking "off the record", of course. Leaving out the cilantro would be a plus for safety.
Actually, pureeing this will allow the heat to move more freely in this case since it would be more like a sauce and not chunky.
So, I am not telling you to process, but it is up to you.
Freezing is always safer, for sure.
How about pressure canning this ?

Thanks for the responses.

I will use all lemon juice as I really wanted to do that anyway. I will determine if it needs more garlic after everything is cooked and will add powdered if necessary.

I would consider using a pressure cooker if I had one. At this point in my canning career, I'm not sure I could benefit enough to warrant the purchase price.

Bottled lime juice also works very well in salsa as does cider vinegar.