That's what I meant, McNerd
Because the acidity level is so high in salsa, you are able to BWB it. All the approved recipes for canning Salsa include vinegar or lemon/lime juice, which is what brings the acidity level so high to make it safe for the BWB.
There's nothing better than taking tomatoes from your garden or a farmers market and canning it up. Taking out a jar in the dead of winter and enjoying it. That's the beauty of canning. It still tastes so fresh, like you just made it today, yet you've preserved it with no artificial preservatives like store bought. YUM!