fresh copped cilantro, lime juice, and a little toasted cumin.
More then 1, I know...
Tested and proven salsa recipes, along with most tomato recipes, can still be processed in a Boiling Water Canner because of the additional acid added, usually in the form of bottled lemon juice. In fact, the additional acid is needed even if pressure canned.
Home custom salsa recipes are discouraged since they usually contain lots of low-acid ingredients and the user cannot accurately determine the total pH or stability for canning, even with a pressure canner.
Please tell me that you are not water bath canning your salsa. Salsa needs to be pressure canned. Even today's tomatoes by themselves, which are mostly hybrids do not have adequate acidity to be water bath canned.
I'm sorry but that is NOT correct according to the National Center for Home Food Preservation which is the authority on such subjects. This is a safety issue in canning tomatoes.Additional acid is not needed if pressure canned.