Source: dLife

A creamy yogurt-based spicy red pepper salsa.

Servings

2.0
2 each  medium bell peppers 2.0
2 cup  red onion, sliced 2.0
2 each  medium garlic cloves 0.25
0 1/4 cup  bread crumbs 0.25
0 1/4 cup  Yogurt, plain, nonfat 1.0
1 tbsp  red wine vinegar 2.0
2 tsp  olive oil 0.125
0.125 tsp  salt 0.125
0.125 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.