Name: Red Goddess Dressing and Sauce Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups red bell peppers, (washed and dried, seeded, roughly chopped ); ¾ cup tomatoes, (washed and dried, seeded, roughly chopped); ¾ cup red onion, (roughly chopped ); 1 tablespoon red jalapeño pepper (washed and dried, seeded, roughly chopped); 5 sprigs fresh thyme, (washed and dried, leaves removed from stems); ¼ cup dry red wine; 1 tablespoon honey; 1 tablespoon sweet paprika; ¼ teaspoon ground cinnamon; honey, salt, and freshly ground pepper to taste (click here for How to Season to Taste)

Jump to Recipe

This beautiful and delicious Red Goddess Dressing and Sauce is made with vibrant red peppers, red onion, garlic, fresh herbs and spices. It can also be used as a marinade and it will turn anything it touches into pure deliciousness!

Small white bowl of Red Goddess Dressing and Sauce, surrounded by onion and peppers

I know you've very likely heard of Green Goddess dressings, sauces, etc. -- but, have you ever heard of Red Goddess dressing or sauce?

I was inspired to create a super tasty blend of fresh ingredients, that are mostly red in color -- and that could be used as a dressing, sauce and even a marinade.

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.

Bright red, roughly chopped red peppers with fresh thyme

How to use Red Goddess Dressing or Sauce

Much like my Red Pepper Pesto, there are several uses for this sauce.

Red Goddess Dressing is fantastic on green salads, potato salads and pasta salads.
You can use it to marinate fish, chicken and meat (including beef, pork, lamb, etc.)
As a sauce it's absolutely fantastic with just about everything! Steak, chicken, shrimp, roasted and grilled vegetables, and so on.
It's incredibly delicious as a sauce with roasted vegetables -- especially potatoes!

Check out this Red Goddess Marinated Flank Steak -- it's divine! In the recipe, the Red Goddess Dressing is used as both a marinade and a sauce.

Thinly sliced cooked flank steak on wooden platter with red onion and red peppers.

How to Make it

Add all of the vegetables and herbs to a powerful blender and purée.
Then add the spices and liquid ingredients and mix.
After you've used this as a marinade, you can turn it into a sauce by cooking it. It must be brought to a boil first, and then simmered until it's reduced by about ¼, about 15 minutes.
Season to taste with salt, pepper and a bit more honey if necessary. (Here's How to Season to Taste.)

More detailed instructions are below.

I've always heard that red is the most appetite provoking color, to boot. (Blue is the least -- so I'm told.)

Enjoy!

Small cream-colored ramekin filled with Red Goddess Sauce surrounded by red onion and red peppers.

Red Goddess Dressing and Sauce Recipe

Valentina K. Wein

A dressing, a marinade and a sauce! This will turn anything it touches into pure deliciousness!

Makes about 1½ cups | serving size: 2 tablespoons

5 from 5 votes

Prep Time 15

Total Time 15

Course Condiments, Sauces, Dressings and Vinaigrettes

Cuisine American

Servings

Calories 25 kcal

Ingredients

2 cups red bell peppers, washed and dried, seeded, roughly chopped
¾ cup tomatoes, washed and dried, seeded, roughly chopped
¾ cup red onion, roughly chopped
1 tablespoon red jalapeño pepper washed and dried, seeded, roughly chopped
5 sprigs fresh thyme, washed and dried, leaves removed from stems
¼ cup dry red wine
1 tablespoon honey
1 tablespoon sweet paprika
¼ teaspoon ground cinnamon
honey, salt, and freshly ground pepper to taste (click here for How to Season to Taste)

Instructions

For dressing (and marinade)

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.

For the sauce

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 and 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.)

NOTES

To take this from a marinade to a sauce, 15 minutes will be added to the prep time.

Calorie count is only an estimate.

NUTRITION

Calories: 25kcal

Keywords best steak marinades, unique dressings, rich vegan sauces

Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Comments

Isabell

April 16, 2015 at 6:24 pm

Awesome! Thank you for this. It sounds wonderfully flavorful and spicy! I will be making it this week.

- valentina
  
  April 16, 2015 at 11:14 pm
  
  I hope you enjoy it Isabell! 😀
  
Deb|EastofEdenCooking

April 17, 2015 at 5:51 pm

The vibrant red is gorgeous! With fabulous flavor too. Even a slice of tofu would gain favor with a scoop of this goodness!

- valentina
  
  April 18, 2015 at 8:55 pm
  
  Such a great idea, Deb. I love that - I'm always looking for different things to add to tofu to add flavor. 🙂
  
David

April 18, 2015 at 6:15 am

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
  
  April 18, 2015 at 8:55 pm
  
  Thanks David -- Oh I hadn't thought of swordfish -- perfect! And thank you for giving me so much credit. 😉
  
Sippitysup

April 23, 2015 at 9:15 am

Every goddess looks better in red. GREG

Coco in the Kitchen

April 29, 2015 at 10:46 am

I could just eat this by the spoonful!

Tracy

February 25, 2019 at 9:16 pm

Oooh such a great idea! Everyone loves a goddess so why can't she be red, too? I think my husband's going to really love this - can't wait to make it for him!

- valentina
  
  February 26, 2019 at 12:33 pm
  
  I love that! Exactly, why can't she be red? 🙂 Enjoy!
  
Natalie

February 25, 2019 at 9:31 pm

Looks so delicious! I never had any marinade like this before.

- valentina
  
  February 26, 2019 at 12:34 pm
  
  Hope you love it, Natalie!
  
Veena Azmanov

February 26, 2019 at 12:07 am

Looks delicious and I can use it in so many recipes of mine. Lovely idea and amazing spices and flavors too.

- valentina
  
  February 26, 2019 at 12:34 pm
  
  Thank you, Veena. I hope you love it!
  
Amy | The Cook Report

February 26, 2019 at 2:57 am

I love how versatile this sauce is, definitely want to try it with some chicken or fish

- valentina
  
  February 26, 2019 at 12:34 pm
  
  Thanks, Amy. It's delicious with both! 🙂
  
Jo Allison / Jo's Kitchen Larder

February 26, 2019 at 3:57 am

What a fabulously versatile sauce and so easy to make too! I will be trying it as a steak marinade and something tells me it will be really delicious! 🙂

- valentina
  
  February 26, 2019 at 12:36 pm
  
  It will! 🙂 Thanks!