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!
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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 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. 😉 Ha!
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 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 (and on).
This Red Goddess dressing recipe is also an ideal marinade for meat and chicken, and is 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.
How to use Red Goddess Dressing
- 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.
I’ve always heard that red is the most appetite provoking color, to boot. (Blue is the least — so I’m told.)
Enjoy!
A dressing, a marinade and a sauce! This will turn anything it touches into pure deliciousness!
Makes about 1½ cups | serving size: 2 tablespoons
- 2 cups red bell peppers, washed and dried, seeded, roughly chopped
- 3/4 cup tomatoes, washed and dried, seeded, roughly chopped
- 3/4 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
- 1/4 cup dry red wine
- 1 tablespoon honey
- 1 tablespoon sweet paprika
- 1/4 teaspoon ground cinnamon
- honey, salt, and freshly ground pepper to taste (click here for How to Season to Taste)
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Add the first 5 ingredients to a powerful blender and purée.
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Pour the mixture into a bowl and then add wine, honey, paprika and cinnamon.
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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 1/4, about 15 minutes.
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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.
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Isabell says
April 16, 2015 at 6:24 pmAwesome! Thank you for this. It sounds wonderfully flavorful and spicy! I will be making it this week.
valentina says
April 16, 2015 at 11:14 pmI hope you enjoy it Isabell! 😀
Deb|EastofEdenCooking says
April 17, 2015 at 5:51 pmThe vibrant red is gorgeous! With fabulous flavor too. Even a slice of tofu would gain favor with a scoop of this goodness!
valentina says
April 18, 2015 at 8:55 pmSuch a great idea, Deb. I love that – I’m always looking for different things to add to tofu to add flavor. 🙂
David says
April 18, 2015 at 6:15 amI 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
April 18, 2015 at 8:55 pmThanks David — Oh I hadn’t thought of swordfish — perfect! And thank you for giving me so much credit. 😉
Sippitysup says
April 23, 2015 at 9:15 amEvery goddess looks better in red. GREG
Coco in the Kitchen says
April 29, 2015 at 10:46 amI could just eat this by the spoonful!
Tracy says
February 25, 2019 at 9:16 pmOooh 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 says
February 26, 2019 at 12:33 pmI love that! Exactly, why can’t she be red? 🙂 Enjoy!
Natalie says
February 25, 2019 at 9:31 pmLooks so delicious! I never had any marinade like this before.
valentina says
February 26, 2019 at 12:34 pmHope you love it, Natalie!
Veena Azmanov says
February 26, 2019 at 12:07 amLooks delicious and I can use it in so many recipes of mine. Lovely idea and amazing spices and flavors too.
valentina says
February 26, 2019 at 12:34 pmThank you, Veena. I hope you love it!
Amy | The Cook Report says
February 26, 2019 at 2:57 amI love how versatile this sauce is, definitely want to try it with some chicken or fish
valentina says
February 26, 2019 at 12:34 pmThanks, Amy. It’s delicious with both! 🙂
Jo Allison / Jo's Kitchen Larder says
February 26, 2019 at 3:57 amWhat 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 says
February 26, 2019 at 12:36 pmIt will! 🙂 Thanks!