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).
This Red Goddess recipe is an ideal marinade for meat and chicken, and is so delicious as a sauce with roasted vegetables — especially potatoes!
Check out this Red Goddess Marinated Flank Steak — it’s divine!
(The top 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.)
Enjoy!
- 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.)
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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 ¼, 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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Awesome! Thank you for this. It sounds wonderfully flavorful and spicy! I will be making it this week.
I hope you enjoy it Isabell! 😀
The vibrant red is gorgeous! With fabulous flavor too. Even a slice of tofu would gain favor with a scoop of this goodness!
Such a great idea, Deb. I love that – I’m always looking for different things to add to tofu to add flavor. 🙂
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!
Thanks David — Oh I hadn’t thought of swordfish — perfect! And thank you for giving me so much credit. 😉
Every goddess looks better in red. GREG
I could just eat this by the spoonful!