Thanks. That excerpt came from canning tomatoes; salsa with the non-acid ingredients added would require more acid than that. Perhaps I will trust my math and hope I don't die with my non-trusted recipe. I will take fresh lime juice as equivalent in acidity to bottled lemon juice. So I will be safe thinking according to that table that citric acid is acid-wise worth 12 times its volume in lemon/lime juice. I found a salsa recipe https://www.freshpreserving.com/sals...es-br3536.html
asking for 1/3 cup fresh lime juice (interesting, I have heard a good argument for bottled lime juice instead) . So I would need 2/3 teaspoon of citric acid. Wish me luck.