Is Mel’s Kitchen Cafe “Best Homemade Salsa” actually a safe recipe?

My mother has used this recipe in the past for salsa. The authour claims it's been tested in a lab, but never says what lab or links to any approved recipe. How can I check that it's safe to can? Is the tomato sauce and vinegar enough to bring the pH up to safe levels? If it's not safe, I'll get her to freeze it this year, and do up some extra of the Bernardin recipe for her when I do mine.

Ingredients for the Mel's recipe for anyone who doesn't want to click through:

10 cups peeled, chopped and drained tomatoes

3 cups chopped onion

1 ¾ cups chopped green bell pepper

5 medium jalapeños, finely chopped, membranes and seeds removed (leave in for extra spice) – about 1 to 1 1/4 cups

7 cloves garlic, finely minced

2 ½ teaspoons ground cumin

2 ½ teaspoons coarsely ground black pepper

2 ½ tablespoons canning or pickling salt

⅓ cup chopped fresh cilantro

⅓ cup sugar, optional, depending on sweetness of tomatoes

1 ¼ cups apple cider vinegar

16 ounces tomato sauce, NOT optional – necessary for safe canning/proper pH

12 ounces tomato paste, optional if you want a thicker salsa