Is the extra liquid adding anything or is it just cost cutting to get the same volume by adding more water to the same amount of pepper chunks?
this post was submitted on 21 Aug 2024
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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.
I'm with ya, a fewt part of running the show is coming up.with funny voices to soften the impact of a criticism that doesn't have time for discussion, funny voices stop arguments. I use this voice when a sauce isn't reduced good:
Your sauce is THIINNNN
I found a YouTube link in your comment. Here are links to the same video on alternative frontends that protect your privacy:
I know the feeling; I'm of the same mind when it comes to gravy and like mine thick, whereas the rest of my family like it thin.
my gravy parts like the red sea before moses
Potato starch gang, rise up!
we throw away so much mashed potato at work that it's like, what is this, what are we doing? that's butter cream and starch, like, just, like, throw it into a soup or something?? who are we
consider the following: use rice to soak it up
using rice to soak up this salsa would just be makign like really poor, lazy "spanish rice" basically, I would rather just have a thicker salsa for my chip
i would rather turn the rice into rice flour and use that as a thickener
At some point it should just be soup.
You can thicken things though