[CH] Blue Garlic and ISO Uncle Dirty Dave

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Dave --

A while back you posted a recipe for hot sauce that was basically:  "Put half
garlic and half dried chiles in a Mason jar, salt, cover with vinegar".  I've
always wanted to try it and finally did a few weeks ago.  When I open the jar,
it smells fantastic and the chiles are now fully rehydrated, but the garlic has
turned blue.  Is this a problem?  Does it happen in your sauce?  I know about
the dangers of garlic and botulism, but I wouldn't think it would be a problem
when everything is submerged in vinegar.  Does anyone else have thoughts on
this?

Thanks.

Matt

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