While I don’t remember the first time I ever had a Whole Bowl, I can perfectly remember the day I learned how to make Tali Sauce. It was a summer evening and I had a craving. Food carts were nearing closing time as I sat at my kitchen table on the verge of becoming hangry. So I did what any child of the Internet would do: I turned to Google.
Call it what you will: Tali Sauce, Northwest Sauce, Yum Sauce… If you’re from Portland you’ve probably had one of its many variations, or something close enough. And in all its myriad forms, surely someone, somewhere has tried to recreate this sauce, right?
I’m a California girl, so naturally I have a deeply ingrained love for salsa. I’d go so far as to say that when I go out for Mexican food, I look forward more to having chips and salsa than the actual entree. Although I’ve noticed since moving to Oregon that free chips and salsa isn’t really a thing here– what’s up with that?
Sometimes jarred salsa can hit the spot in a weird “Maybe I just wanted some Taco Bell” kind of way, but I never really think of it as salsa so much as a topping for my rice and beans. Jarred salsa isn’t something I just sit down and eat with chips on its own, feeling completely satisfied afterward.
Plus, you know that gooey consistency a lot of store-bought salsa has? Kinda ew. Salsa shouldn’t be viscous, if anything it should be watery– a tell tale sign of all the delicious tomato and lime juices mingling around together.
And if it ain’t got tons of fresh cilantro, lime juice and onion in it, then it ain’t salsa.