This beautiful and delicious Red Goddess Marinade and Sauce is made with vibrant peppers, onion, garlic, fresh herbs and spices. It will turn anything it touches into pure deliciousness!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).
Check out this Red Goddess Marinated Flank Steak — it’s divine!
I’ve always heard that red is the most appetite provoking color, to boot. (Blue is the least — so I’m told.)
Red Goddess Marinade and Sauce Recipe
- 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.)
Recipe NotesTo take this from a marinade to a sauce, 15 minutes will be added to the prep time.