I make various salsas all the time now, I just leave out the cilantro and add extra oregano and cumin instead - the herbs don't affect the acidity so is personal choice.
I also make a "hot sauce" with similar ingredients, leave out the extra vinegar in many water-bath recipes and run everything through food processor before cooking about 20 minutes - then I PRESSURE Can it for the usual 65 minutes pints 90 minutes quarts. Makes spectacular red sauce for all sorts of dishes.
expatriate Californian living in rural Ireland with husband, dogs, horses. garden and many, many cats