ISO: Chipotle Salsa - can this be canned?

Hi again. I'd like to can this recipe - it contains the lime juice, which should make it acidic enough, right? Plus, I'm using a pressure canner, which would kill botulism anyway, wouldn't it? Here is the recipe:

1 cup pumpkin seeds
6 large roma tomatoes, seeded and chopped
1/2 yellow onion, chopped
3 cloves garlic, chopped
1/2 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
2 canned chipotle chilis, chopped (smoked jalapeno peppers)
1 tablespoon adobo sauce
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 tablespoons freshly squeezed lime juice

Thanks for your help.

Dan.