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!
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 (and on).
How to use Red Goddess Dressing or 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.
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.)
Red Goddess Dressing and Sauce Recipe
- 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)
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.)
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