While I am not a food safety expert, the recipe you posted looks like it contains enough acid to be safe with pressure canning.
Keep in mind that botulism spores laugh at boiling water baths - it would take a full day of boiling to kill them at only 212 degrees. Pressure canning raises the temperature to 240F which kills the spores in a matter of minutes (plus the time it takes for the temperature to penetrate to the center of the jar).
I add citric acid to my canned salsa (1/4 tsp per pint), which I find has no adverse effect on taste. Vinegar and lemon/lime juice also work, but it takes a lot more to lower the pH to safe levels.
TomNJ
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