Anyone know if this can be safely preserved in a pressure canner?

Susan, another idea. Haven't done it yet myself, but I understand tomatillos can be frozen. And the other ingredients in your recipe seem available year round.

Yes, you should be able to pressure can this salsa. Since it does not have a lot of acid, pressure canning would be the only safe way to can. Temperature needs to be 240F to kill all microorganisms and you can only achieve that with pressure canning. Here are the instructions for pressure canning tomatillos: https://nchfp.uga.edu/tips/summer/preserving_tomatillos.html

It should be a good guide for this salsa.

Susan just reading through it I don’t think so, it doesn’t seem to have enough acid, but to be sure you can get an acid tester.
https://smile.amazon.com/s?k=canning+acid+tester&crid=3PRTIZZLRBDZ0&sprefix=Canning+acid%2Caps%2C199&ref=nb_sb_ss_ts-doa-p_2_12

I recommend Cathy Barrows book Mrs Wheelbarrows Practical Pantry, it is a wealth of information and safety guidelines!