Had never heard of it so had to do some research. It is far from a commonly grown or used herb in the US so there is little info available and the odds are slim that anyone here has used it. So this is JMO, ok?

Without knowing its pH or the effect its flavor will have over time or any density issues it might create, I'd be inclined to just leave it out. Salsas are risky enough without modifying approved recipes.

The cilantro is optional in the recipe anyway and either can easily be added AFTER the jar is opened. Or you can sub dried cilantro in the recipe.

Dave

Thanks, I was leaning away from canning it. I have used it successfully in fresh salsa. it is more heat and drought tolerant than cilantro, but has a very different texture.

You have to sow cilantro repeatedly throughout the season to have it.