Roasted garlic and green chilli sauce

Creation by Jermain de Rozario, De Rozario restaurant, Helmond, the Netherlands.

Ingredients

Place the heads of garlic on a steel tray with coarse sea salt and cover with aluminium foil.
Roast the garlic in an oven at 200°C.
After roasting, heat the garlic in a pan with a little oil, add the peppercorns and the vieux, flambé, and then deglaze with the veal jus.
Allow the mixture to reduce for approx. 30 minutes.
Place everything in the thermo blender (including skins) and blend until fine.
Rub the mixture through a fine sieve and heat again.
Season to taste with salt and pepper and dilute, if necessary, by adding more veal jus.