Pasta Mexicana - cooking recipe

Ingredients

2 medium onions, chopped
5 Serrano chilies
1 (28 oz.) can Italian-style plum tomatoes
1 (15 oz.) can Hormel turkey chili
8 oz. linguini or spaghetti
1/3 c. toasted pumpkin seeds (pepitas)
1/4 c. chopped cilantro

Preparation

Place onions and chilies into heavy skillet.
Cover and cook over high heat until onions are browned and chilies' skins are charred on all sides (8 to 10 minutes).
Remove chilies; peel, discard skins and seeds.
Chop and return to pan.
Stir in tomatoes and chili.
Cook over medium heat, stirring occasionally, 15 to 20 minutes.