[CH] Blue Garlic????

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I have trying to concoct a table sauce ala Steak 'n Shake (Green
Tabasco peppers in vinegar and salt) using red tabasco peppers and
ripe cayennes. I also put in a couple Hungarian Hot Wax and about two
heads of giant garlic, peeled and bruised along with a couple
tablespoons of non-iodized salt. The peppers (which I had dried)
rehydrated nicely in the 5% Cider Vinegar. The taste is warmish,
peppery, garlicky and salty without being overly vinegary. Makes an
excellent sprinkle for salads, chicken soup, etc.

My problem is... the garlic toes, which I peeled and bruised before
bunging into the bottle, have started (most of them) to get blue
stripes, spots and some are turning totally blue. Some of the cloves
are still the creamy white of freah garlic. Do any of you have any
advice for me on what is causing this? The sauce tastes great - the
garlic really wakes it up - and no one has gotten sick from it. But
the blue garlic really looks strange. I tell guests that it's just my
All-American Hot Sauce with red peppers, white garlic and blue
garlic.  <GGG>

ENJOY!!!
-- 
Uncle Dirty Dave's Kitchens
Home of Yaaaah Hoooo Aaahhh HOT Sauce & Hardin Cider

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