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.

Another side effect? An increase in metabolism! There are literally hundreds of thousands of amazing chili pepper sauces out there, even chili pepper teas!

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!