this is a hate post

i hate runny sauces. what the fuck is the point of them? you make a sauce to make a thing you put the sauce on or in or otherwise dip into the sauce taste good, but if the sauce is runny, it just, slides off. What the fuck is the point of that? It’s so stupid, fuck them, fuck. Biggest culprits are usually soy sauce based dipping sauced at restaurants but I just tried a hatch chile salsa that is like 60% liquid, god damn, how the fuck is that gonna stay on a chip??? thicken your sauces people, I need it, I need the sauce to cling

  • Black_Mald_Futures [any]@hexbear.netOPEnglish
    5·
    3 months ago

    I think in this case it’s a side effect of being basically finely minced chiles and tomato, if the tomato were pureed or thickened with paste I think overall it would be thick enough, but it’s just minced veg and the water the comes out of it, so, it’s overall kinda runny unless you get a glob of the veg solids

    • Breath_Of_The_Snake [they/them, comrade/them]@hexbear.netEnglish
      3·
      3 months ago

      The only way I can see that working is if it was intended to, as others said be absorbed by something under it, or be served inside something. Or alongside those bowl shaped chips. Those slap, you get to treat the salsa like it’s a bunch of mini servings of soup with an edible bowl.