I would strongly guess that it will have a long shelf life. As Ruth said, one way to know for sure is to test the water activity and if that's low enough, no microbes will be able to grow in your sauce. Some more thoughts:
The only ingredient you add that really contains water is the agave syrup, so I expect the final product to be at least similarly long lasting than the agave syrup you use, at least in terms of 'spoilage' (the water activity tells you nothing about product deterioration through oxidation or sugar crystallization). The salt you add also helps to increase shelf life. I doubt that you need to add more things to make it stable. More crucial might be the way you process it (Do you heat or cook it during processing? Is it kept in airtight jars?).