ISO: Salsa recipe safety question

I found this salsa recipe on the internet. It sounds good, and the author said it was good for canning, but I'm wondering if there's sufficient vinegar in there to prevent botulism:

4 cups skinned tomatoes, chopped and drained
1 cups chopped sweet red peppers
1 cups chopped sweet green peppers
1 cups chopped jalapeno peppers (include seeds if you like it very hot)
1 cups chopped onions
1/3 cup granulated sugar
4 cloves garlic
1 teaspoons salt
3/4 cups cider vinegar
1 (5 ounce) can tomato puree

I know you can't trust all the canning recipes out there on the internet...