I'm afraid that trying to calculate the pH of your sauce (and deciding how it needs to be canned) from just a list of ingredients is like trying to calculate the salinity of a mixture when the only information given is that it contains salt and water ... it simply can't be done. Of course - if you have access to a well equipped lab which can test a batch of your sauce - that's something else, and the following is moot.
Break out your phone book ... if you have a County Ag agent ... call them and see if they can help you figure it out (you will have to give them the full recipe). You may have to call the State Ag agent's office. Another on-line alternative is contacting the National Center for Home Food Preservation's Information Request
page. If you spend a little time browsing the NCHFP site you'll find some phone numbers, too.