Put a little SASS in your life! Gluten-Free, Low Glycemic, Vegan
Perfectly flavor-balanced Afro/Asian-inspired nut-based finishing sauces, blending smooth, rich, salty, sweet, tart and a bit of sassy zing…satisfying to every palate.
Sassy Almond-Sesame Sauce & Sassy Peanut-Sesame Sauce: ‘Regular,’ with just a little sassy zing, and ‘Hott!’ for those seeking a more adventuresome dining experience. Enjoy the tasty combination of Almond or Peanut Butter, Tamari, Soy & Sesame Oils, Blue Agave, Vinegar and Seasoning.
FREE SHIPPING on orders of five bottles of Zena’s SASS, any flavors. Get together with your friends! Order by sending an email to Zena@ZenasSASS.com, to start a conversation.
Check out the simply stated, creative, often unusual, and sometimes elegant recipe presentations, many ideas for enhancing any meal with Zena’s SASS, with culinary tips sprinkled about. Zena’s SASS is great for tossing, dipping, glazing or simply drizzling over most anything – delicious with raw or cooked veggies, pasta, rice, quinoa, chicken, meats, seafood, tofu, salads, spring rolls, in a shot glass… and so many other items already at your table!
See the testimonials for more fun ideas…
Please be encouraged to post comments, and ask for ideas and recipes for foods not yet shown…with your participation, new recipes will be added, along with related photos.
Zena’s SASS! Available at New Leaf Community Markets in Santa Cruz County, San Jose, Pleasanton and Half Moon Bay, Staff of Life Natural Foods Market in Santa Cruz, Scotts Valley Artisans Gallery, Truckee River Winery and by online order. When shopping elsewhere, please always ask for Zena’s SASS! Let us know which markets you would like to carry SASS…and we will contact them as well.
“Since I discovered Zena’s SASS, I give bottles of the sauces to everyone… family, friends and business connections. Zena’s SASS is reasonably priced and is always a well-enjoyed gift.” D. S., Santa Cruz
For direct contact: Zena@ZenasSASS.com or 831-247-7733
Just for fun…listen to this recent Radio interview by Randol White:
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