Warm tea, steamy cider, mulled wine, hot sauce- yes, hot sauce. The spicy condiment does more than step up flavor and singe the tongue, it actually raises resting body temperature. Yup- it's been scientifically tested, proven, and reported in the Journal of Biological Chemistry.
What causes the reaction? Capsaicin. It's the active chemical in peppers, stimulates a sensory receptor found in our neurons, creating thermogenesis- the process in which cells convert energy into heat.
Here is a good basic to start with, then add anything from Vidalia onions to peaches to heat (and speed) things up!
6 Dried Red Chilies (New Mexico chili is much hotter than California chili) 3 cups of Water 1 tbsp Flour 1 tbsp Vegetable oil 2 Garlic Cloves (diced) 1 tbsp Dried Oregano 1 tsp Cider Vinegar -Make sure to wear gloves as you use a small knife to remove the chili stems and seeds. -Wash the chilies well -Place in a saucepan with the water on high heat. Bring to a boil for 5 minutes. Turn off the heat and let them soak for 10 minutes. -Place the chilies in a food processor or blender for 20 seconds until the skins are finely chopped. -Strain and press the chili pieces through with a wooden spoon. -Return the strained chilies to the food processor, add the flour, oil, diced garlic, oregano, vinegar and blend on low speed for 20 seconds. -Enjoy!