Awhile back, a homemade version of Papalote's great salsa was circulating around Chow. I'm wondering if it's safe to can the recipe. I'm thinking of trying it with fresh romas this summer, but I think using canned fire-roasted would work equally well. What do you think home canners-- enough acid in this recipe to can it safely without a pressure cooker? Would freezing be an option? Here's the recipe again-- http://www.chow.com/recipes/10646. Thanks!