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