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    Home » Condiments, Dressings & Sauces » Red Goddess Dressing and Sauce Recipe

    Red Goddess Dressing and Sauce Recipe

    Apr 16, 2015 · by Valentina · 18 Comments

    This post may contain affiliate links.

    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 (and on).

    Bright red, roughly chopped red peppers with fresh thyme

    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.

    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
    Print
    Prep Time 15 mins
    Total Time 15 mins
    Course Condiments, Sauces, Dressings and Vinaigrettes
    Cuisine American
    Servings 12
    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.
    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.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Condiments, Dressings & Sauces

    • Brown Sage Butter - For Everything!
    • Ginger Applesauce From my Mom
    • Cinnamon Apple Butter with Cardamom
    • Lemon Basil Vinaigrette (and Marinade)

    Reader Interactions

    Comments

    1. 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.

      Reply
      • valentina

        April 16, 2015 at 11:14 pm

        I hope you enjoy it Isabell! 😀

        Reply
    2. 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!

      Reply
      • 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. 🙂

        Reply
    3. 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!

      Reply
      • 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. 😉

        Reply
    4. Sippitysup

      April 23, 2015 at 9:15 am

      Every goddess looks better in red. GREG

      Reply
    5. Coco in the Kitchen

      April 29, 2015 at 10:46 am

      I could just eat this by the spoonful!

      Reply
    6. 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!

      Reply
      • valentina

        February 26, 2019 at 12:33 pm

        I love that! Exactly, why can't she be red? 🙂 Enjoy!

        Reply
    7. Natalie

      February 25, 2019 at 9:31 pm

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

      Reply
      • valentina

        February 26, 2019 at 12:34 pm

        Hope you love it, Natalie!

        Reply
    8. 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.

      Reply
      • valentina

        February 26, 2019 at 12:34 pm

        Thank you, Veena. I hope you love it!

        Reply
    9. 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

      Reply
      • valentina

        February 26, 2019 at 12:34 pm

        Thanks, Amy. It's delicious with both! 🙂

        Reply
    10. 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! 🙂

      Reply
      • valentina

        February 26, 2019 at 12:36 pm

        It will! 🙂 Thanks!

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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