Here's Katie C's notes (it was easier to copy and paste the whole text file, so the recipe is duplicated):

Lime-Chipotle Sauce
Source-Harvest Forum July 2008
Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobo sauce
3 tablespoons brown mustard -- or dijon
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper

Blend in food processor. Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.

Source:
"Jessy- from Sunset Magazine"
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NOTES : This can be canned in a boiling waterbath for 15 min. at 0-1000 ft., 20 min. at 1001-6000 ft. and 25 min. above 6000 ft.

I've made it, and it is really good. Jar size wasn't mentioned, but I did mine in 1/4 pint and 1/2 pint jars.

I guess 1/2C of lime juice might be enough to cover the 1/2C of cilantro and some garlic (who am I to argue with Katie?) but I'd think it would be better fresh, if you can find fresh cilantro when you need it. Esp. since it only makes 1.5C.

I can it every year when the cilantro in the herb garden is going crazy and it's my husband's "go to" marinade for lamb.

It cans well and is useful for those times when my very small, very rural and very independent single grocery doesn't have fresh cilantro, which is pretty much all winter and the nearest large grocery is 20 miles away and it's a Walmart which seldom has fresh herbs anyway, their produce department is pretty much the worst in the universe.

Annie

That makes sense. I have to freeze my cilantro early so I have it when I make my (your!) salsa.