What a lovely Sukkot it’s been so far. Warm days over 60 degrees, not a drop of rain, and a much slower pace after whirlwind High Holidays.

Instead of feeling rushed and stressed, I’ve been feeling great—probably because I’m taking it easy. We didn’t even build our own Sukkah this year, using the community one instead and also visiting a friend’s. This has given me a chance to experiment in the kitchen, focusing on Fall-style recipes.

I’ve tried lots of squash (Butternut soup and acorn rings), apple desserts and the like. Everyone’s favorite hit—surprisingly so—has been Pumpkin Salsa.

Originally, I thought the combination of foods sounded weird, maybe even a little gross. Believe me, it’s really, really good. The author who created it isn’t Jewish. She even advises putting it on pork tacos! While I don’t recommend that, the salsa itself is Kosher and pairs beautifully with crackers, pita chips or raw veggies.

To make Pumpkin Salsa, you will need:

• 2 TBS olive oil
• 1 small can crushed tomatoes
• 2 medium fresh tomatoes, chopped
• 1 white onion, chopped
• 2 garlic cloves, minced
• 1 can of pumpkin puree
• 1 jalapeno, chopped
• 1 tsp salt
• 1 tsp sugar
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1 tsp red pepper flakes
• 1 TBS cilantro, can be chopped chunky or fine
  

In a pan, heat oil over medium heat. Add tomatoes, onions, jalapeno and garlic. Cook until onions are translucent. Then add pumpkin puree and remaining ingredients except the cilantro. Cook approximately 10 minutes. Set aside to cool. Sprinkle with chopped cilantro right before serving. (Can be omitted if you hate cilantro, but I love it.)

Stored in an airtight container, the salsa is supposed to keep for up to 2 weeks. We ate all of it as an appetizer that served 6 adults and 4 kids. It’s hard to describe the flavor without actually tasting it. Try it, you’ll like it!