Red Goddess Marinade and Sauce Recipe

Red Goddess Marinade and SauceI 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).

Red Goddess Marinade and SauceThis Red Goddess recipe is an ideal marinade for meat and chicken, and is so delicious as a sauce with roasted vegetables — especially potatoes!

(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.)

Red Goddess Marinade and Sauce Recipe
Prep time
Total time
Serves: Makes about 1½ cups marinade
  • 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.)
For marinade
  1. Add the first 5 ingredients to a powerful blender and purée.
  2. Pour the mixture into a bowl and then add wine, honey, paprika and cinnamon.
For sauce
  1. 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.
  2. Season generously to taste with salt, pepper and a bit more honey if necessary. (Here's How to Season to Taste.)
To take this from a marinade to a sauce, 15 minutes will be added to the prep time.
Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!


    • valentina says

      Such a great idea, Deb. I love that – I’m always looking for different things to add to tofu to add flavor. 🙂

  1. says

    I am imaging how incredible this would be on lamb. Or swordfish. As far as I am concerned, you were The First person to think of this wonderful marinade/sauce!

    • valentina says

      Thanks David — Oh I hadn’t thought of swordfish — perfect! And thank you for giving me so much credit. 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: