After everything was diced up, I realized I had way more peppers in the mix than usual. I realize this is usually a no-no when it comes to canning, because you need a proper tomato-to-pepper/onion ratio to guarantee acidity. I added what I thought was sufficient vinegar and lemon juice to bring the pH below 4.5 to be safe.

I am a lab technician with a BS in biochemistry, and have access to very accurate pH testing equipment in my lab at work. I threw the uncooked pot in the fridge overnight, and brought a small cup to the lab. pH meter read 4.21, which should be safe. So, I cooked and jarred it all up today. Just to be safe, I grabbed some pH test strips, and the finished pH was still 4.2. Jars sealed up nice and tight.

So, would you consider this salsa safe to store at room temp for long periods of time? Thanks.

I would, assuming it was properly BWB processed after jarring. You don't mention any form of processing or the time it was processed and that is what would allow for safe shelf storage vs. fridge storage for a defined period of time.

If it wasn't processed then no, it would not be safe for shelf storage because of the air still inside the jars.

Dave

Boiling water bath, immersed for 20 min.

Then no problems. Just out of curiosity, since you have the equipment available, it would interesting to know how much, if any, the pH increased when you open a jar. Could you let us know?

Dave