Re: [CH] Blue Garlic and ISO Uncle Dirty Dave

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Hi Matt,
I have made this recipe 3 or more times and yes the garlic turns sort of
bluish and I'm still alive, it's a chemical reaction and it's safe to eat.
I used a mix of cayenne, rocotillo, aji, habanero and jalapenos that I had
dried along with my garlic that I grew also, wow, it is really good.  I use
those small freezer containers and froze individual containers of it because
I didn't know how long it would last in the frig, turns out not long at all
since we eat it up so quickly.

Anyway here is a site that has some information about pickling peppers and
garlic.  http://www.ext.colostate.edu/pubs/foodnut/09314.html

Karen in SC

> 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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