Thanks for contacting Ask the Expert.  As you can see from your recipe, salsas are a mixture of acid and low-acid ingredients.  In order to be safe, the level of acidity contained in the recipe needs to be adequate to prevent the production of botulism.  There is really no definitive way to determine the acidity level in this recipe.  To ensure a safe product, you must follow a research-tested recipe, such as those contained in the PNW publication "Salsa Recipes for Canning."  Freezing is the only safe option for preserving untested or original salsa recipes.