Yeah, your comfort with whats going on in the jar is a big kicker in the decision on whether or not to keep it going or dump it. Garlic is the predominate scent that I get when a fermentation is going. A little information, Kahm yeast usually happens for one of several reasons.
1. There is not enough salt.
2. It is too warm.
3. Over exposure to the air.
4. From poor hygiene.
5. Acidity in the jar doesn't build up quickly enough
Your the only one that can identify which reason is most likely why.
The sulfur smell is usually associated with a
black or blue mould that can infect the jar. Mould forms for the above reasons, and also because there was not enough liquid - the solid matter is left exposed to the air and light, especially during the first few days before sufficient acidity builds up.
It sounds like you had plenty of liquid in the jar though so, hard call on that one. I tried to find your original post to review your procedures but didn't see it. My recommendation is go back through your notes and see if you can identify what might have happened. Then identify better methods to do that step to prevent it happening again.
+1 to Greg, Pic 1, your equipment doesn't have to be boiled sterile. Star-San, I use Idophor, or other no rinse sanitizer as used in home brewing beer will work perfectly.
I'll go back through my pics and see if I can find any pics of a mash progressing. Don't give up though, once you have it dialed in and a couple of mashes under your belt you'll be golden and cranking them out like a pro
EDIT:
Ok, here a link to a fermented sauce I made back in 2011. There are lots of shots of the jar as the mash progresses including the Kahm yeast that formed. It fermented for 90 days. BTW, it was loved by everyone that tried it
http://thehotpepper.com/topic/20941-jamaican-so-hot-sauce/#entry437974
Reviewing all the info in this thread, I see my hygiene was not good. I also had quite a bit more liquid above the mash than you had in your pics. Somehow, I missed the need for sanitizing the jar when I read the pinned tutorial. Being a home brewer, I understand why. But, in brewing, everything (the wort) is sanitized or sterilized going in the fermenter. With hot sauce mashing, none of the veggies are sanitized, although, I guess, the jar still needs to be. Do you sanitize your knives or food processor?
Also, can I use whey from cheese making, when the curds separate from the whey? The whey won't be sanitized in this case. Thanks.