HOW TO USE Santaka
Chef Dave’s award-winning Santaka sauce combines sweet mango, the umami heat of habanero and Santaka peppers, and a touch of beet for a bold balance of sweetness, heat and earthy flavor. Use it as a mango chili sauce, glaze, marinade, dipping sauce or finishing sauce for everything from chicken and pork to seafood, rice bowls and vegetables.
Where Santaka Shines
- Breakfast Favorites
- Grilled Steak & Fish
- Sushi & Poke Bowls
- Mushroom Stir-Fries
- Legume Dips, Like Hummus
- Coconut Shrimp
- Soups & Stews
- Tropical Tacos
Santaka Fiery Mango Everything Sauce in Action
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SPICY DIVER SCALLOPS
Seared tender diver scallops with Santaka for a sweet, savory kick with just the right heat.
SEARED STRIP STEAK
Finish a perfectly seared steak with Santaka for a bold, savory-sweet glaze with a touch of heat.
FRIED TOFU
Crispy fried tofu glazed with Santaka, served over rice with fresh vegetables and a savory crunch.
SANTAKA TAMPURA ROLL
Crispy shrimp, avocado and vegetables rolled in sushi rice and finished with Santaka spicy mayo.
MUSHROOM STIR-FRY
Shiitake, trumpet and enoki mushrooms tossed with vegetables, noodles and a Santaka-hoisin sauce.
Perfect Pairings
- Scrambled eggs
- Omelets
- Breakfast burritos
- Hash browns
- Avocado toast
- Sweet potato hash
- Grilled steak
- Chicken thighs
- Pork tenderloin
- Bacon or pancetta
- Sausage
- Duck breast
- Lamb chops
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- Scallops
- Salmon
- Tuna
- Sashimi & sushi rolls
- Coconut shrimp
- Roasted mushrooms
- Bell peppers & poblano peppers
- Carrots, roasted or glazed
- Sweet potatoes
- Beets
- Zucchini or summer squash
- Stir-fried greens (bok choy, kale, spinach)
- Shrimp
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- Rice bowls (white, brown, jasmine, or basmati)
- Quinoa bowls
- Noodle stir-fries (rice noodles, soba, ramen)
- Farro or barley salads
- Polenta
- Sweet potato hash bowls
- Hummus
Chef Dave’s Favorite Quick Recipes
Santaka Hummus
Mix 1 tablespoon of Santaka into 1 cup of your favorite hummus. Stir well and adjust to taste. Serve with pita, fresh vegetables, or use as a bold, spicy spread.
Santaka Supreme Sauce
A creamy, savory sauce with a kick of Santaka heat.
Combine 1 tablespoon Shaoxing rice wine, ¼ cup balsamic vinegar, ¼ cup soy sauce, 1 teaspoon sesame oil, 1 tablespoon fresh minced ginger, 1 tablespoon fresh minced garlic, and ¼ cup mayonnaise. Whisk until smooth, then stir in ⅛ to ¼ cup Santaka Sauce, depending on your heat preference.
The more Santaka you add, the hotter it gets!
I like this better than “finish with” because “stir in” makes the preparation crystal clear, and putting the Santaka range in ascending order makes the heat instruction easier to follow.
Cucumber Roll
Crisp cucumber, creamy avocado, and a spicy Santaka finish.
Thinly shave 1 cucumber into 1/16-inch slices—paper thin. Lay the slices flat on a cutting board, overlapping each slice lengthwise by about ¼ inch to create one continuous layer.
Spread with cream cheese, then layer with avocado, fried chicken or katsu (or your choice of meat), crispy onions, and Santaka Sauce.
Roll tightly from one end, then slice into bite-size rolls. Serve immediately and enjoy!
Bring Santaka Into Your Kitchen
I made Santaka to bring sweet heat, savory earthy depth, and a little adventure to everyday food. Use it as a glaze, marinade, dipping sauce, finishing sauce, or simply drizzle it over your favorite dishes. A little adds flavor. A little more brings the heat. Once you start finding new ways to use it, you’ll wonder how you cooked without it.
