If serving as an appetizer, allow time for the dip to chill.
*See Kitchen Notes for more information, substitutions and applicable links.
Transfer onion and bell pepper to a blender or food processor. Pulse to chop and almost puree'. Do not fully puree. (Check out the pictures.)
Drizzle with good quality olive oil, add a generous amount of black pepper, a little salt and some garlic powder. Toss.
As an appetizer - transfer the dip to a small bowl and, in a larger bowl, surround with the tortellini (as shown in first picture).
As a meal - Toss the tortellini with the pureed peppers and onion. Add some chopped parsley is desired.
Roasted peppers - Any color of ripe, sweet bell peppers can be used. Do not used unripe, green peppers. For a spicy version, add a couple of roasted New Mexico red chile peppers.
The vinegar is to add a little bit of acid. If you don’t have white wine vinegar, use rice vinegar, or pickling vinegar from a jar of capers or olives.
Olive oil – I used garlic infused olive oil on the onion, but I’m sure that comes as no surprise. A good quality olive oil should be used for the tortellini.
Tortellini – Tortellini with any filling can be used: cheese, spinach, mushroom or even chicken or lobster.
Appetizer or entree’?
Recipe author: MJ of MJ's Kitchen