Use this green sauce recipe with Chicken Enchiladas Salsa Verde. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Preheat the broiler. Place the onion, garlic, and chiles on a baking sheet. Broil for 4 minutes, or until charred and blistered. Discard the garlic skin. Place the onion, garlic, and chiles in a blender jar with the tomatillos, peanuts, salt, and broth. Blend until smooth.