Source: dLife

A creamy yogurt-based spicy red pepper salsa.

Servings

2 medium bell peppers
2 cup red onion, sliced
2 medium garlic cloves
0.25 cup bread crumbs
0.25 cup Yogurt, plain, nonfat
1 tbsp red wine vinegar
2 tsp olive oil
0.12 tsp salt
0.12 tsp tabasco sauce

1 Preheat broiler.
2 Slice bell peppers in half and scoop out seeds and membranes. Lay peppers, flesh side down on a foil-covered baking sheet. Place onion and garlic around peppers. Broil peppers 10 minutes or until skin is black. Move to a resealable plastic bag, seal, and let rest 15 minutes. Peel off skin.
3 Using a food processor or blender, puree peppers, onions, and garlic until finely diced. Blend in breadcrumbs, yogurt, vinegar, oil, salt, and hot sauce until smooth.

This is perfect when served with toasted pita breads.