food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
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
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.