A different way to cook the caper seed and create an original Santorinian appetizer by Evaggelia Alefragis.

Ingredients
250 gr fresh caper buds
3 onions
1 glass olive oil
2 glasses water
1 tablespoon tomato paste
2 fresh tomatoes, grated
1 handful raisins
1 teaspoon salt
1 teaspoon pepper

Instructions
Let caper buds dry out in the sun for 3 days. Boil them, rinse them 5 to 6 times and drain them. Chop up the onions and sauté them with oil. Add the caper buds, water, paste and finely chopped tomatoes, raisins, salt and pepper. Let boil at low heat for 5min, remove from heat and serve.