Blueberry Salsa

Prepare: Sort out blueberries, wash, weigh out 1 kg and coarsely puree. Clean and finely chop the chili peppers. Note: Since chili peppers are very hot, it is best to wear rubber gloves when processing. Peel the ginger, grate finely and weigh out 20 g. Grate the zest of the limes and squeeze the juice.Prepare: Mix all ingredients well in a saucepan with jelling sugar 2:1. Bring everything to a boil over high heat while stirring and simmer for 5 minutes, stirring occasionally. Season salsa with salt and pepper to taste and immediately fill to the brim in prepared jars. Close with screw lids, invert and let stand on lid for about 5 min.

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