Satsebeli is a traditional sauce originating from Georgia. It's usually made with a combination of tomatoes, red bell peppers, garlic, salt, cayenne pepper (or ajika paste), and oil. The tomatoes are chopped, mixed with sea salt, and covered overnight to release the juices.

They are then cooked with bell peppers until soft and blended and passed through a sieve. The mixture is cooked with garlic and ajika (or cayenne) and seasoned with salt, and satsebeli is then stored in airtight bottles or jars with a thin film of oil on top.