I know you’ve very likely heard of Green Goddess dressings, sauces, etc. — but, have you ever heard of Red Goddess?
I thought I was brilliant when this idea popped into my head, though after googling it, turns out I’m not the first person to think of it — in fact seems I might the two millionth or so. 😉
I didn’t explore too much to see what other people are doing in their Red Goddess recipes — I simply wanted to create a super tasty blend of fresh ingredients, that are mostly red in color — and that could be used as a marinade and sauce.
After all, most red — or reddish — foods are packed with delicious flavor. A huge variety chile peppers, tomatoes, all sorts of berries, blood oranges, plums, onions, grapes/wine, and the list goes on (and on).
(The image above is after it’s been taken from a marinade to a sauce, so it’s a bit darker — the marinade itself is brighter red.)
I’ve always heard that red is the most appetite provoking color, to boot. (Blue is the least — so I’m told.)
- 2 red bell peppers, washed, dried, seeded and roughly chopped (about 2 cups)
- 1 small to medium-sized tomato, washed, dried seeded and roughly chopped (about ¾ cup)
- about ¼ of a large red onion, roughly chopped (about ¾ cup)
- 1 small red jalapeño pepper, washed, dried, seeded and roughly chopped (about 1 tablespoon)
- 5 sprigs fresh thyme, washed, dried and leaves removed
- ¼ cup dry red wine
- 1 tablespoon honey
- 1 tablespoon sweet paprika
- ¼ teaspoon ground cinnamon
- honey, sea salt, and freshly ground pepper to taste (Here's How to Season to Taste.)
- Add the first 5 ingredients to a powerful blender and purée.
- Pour the mixture into a bowl and then add wine, honey, paprika and cinnamon.
- After you've used this as a marinade, you can turn it into a sauce. Simply remove whatever you've marinated (probably chicken or steak), and then pour the remaining marinade into a small sauce pan. Place it over high heat bring it to a boil. Then reduce the heat to low and simmer until it's reduced by about ¼, about 15 minutes.
- Season generously to taste with salt, pepper and a bit more honey if necessary. (Here's How to Season to Taste.)