This basting sauce is our new product for the year 2000, and it is mighty tasty! We had it made right here in Southwest Washington with our garlic.  There are two flavors, garlic and garlic jalapeño.  I think the name jalapeño scares people, they fear the heat, but it really isn't that hot.  It is a lot like a barbecue sauce, but with so much more POW and versatility.  Besides, I don't even LIKE barbecue sauce, but this is so much better.

For example, the first time we tried it, we dipped pretzels in it.  YUM!  We couldn't stop!  Then we took it for another tasting and used tortilla chips.  Still pretty darned good!  At the taste-test table at the Garlic Fest, people dipped a cube of French bread in it.  Wowsa!  Since then, Mark has used it on salmon, chicken, hamburgers and beef.  He uses it as a base and then adds some other secret ingredients (sometimes it's our salsa, sometimes a peanut sauce, sometimes herbs like dill or rosemary...) and then slathers it all over the meat before he grills it.  I always used to think that he was a barbecue magician, but now the secret is out:  anyone can work barbecue magic with this basting sauce in their cupboard.