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
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