Dear Valued Customers: Yay! Obis One expects to begin shipping in stock items for backorders and new orders this Sunday, May 29! Expect increasing offerings as we've begun full production to serve you (especially organic peeled black garlic cloves) which takes a couple months to get perfect. THANK YOU, THANK YOU, THANK YOU for those who have understood and as always, have our back. Know that this situation was beyond our control as we would never not perform with the highest standard of organic black garlic worldwide. 



Obis One Poblano Picasso Sauce

Published March 14th, 2014 by ObisOne

Prep Time: 30 minutes

Cook Time: 20 minutes

Skill Level: Medium

Yield: 8 Servings


- 2 fresh poblano chili peppers, roasted, skinned, seeded and finely chopped

- 3 Tbs unsalted butter

- 3 Tbs flour

- 3 c whole milk

- 8 oz Dogfish Head 60 Minute IPA, room temperature

- 1 lb Monterey Jack cheese, shredded

- 1 lb Obis One Black Garlic Gouda (aka Black Gold) cheese, shredded

- 2 tsp crushed aleppo pepper

- 2 tsp freshly ground Obis One Black Crack


Make a simple bechamel sauce with butter, flour and whole milk. Add beer, whisk and reduced until slightly thickened. Add cheeses in stages to melt. Stir in aleppo and Black Crack. Taste sauce, but resist the temptation to add salt. Whisk and reduce to desired consistency on low hear.

Serve with Philly Pretzel Factory’s PhillyBlackCrackZels.

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