Bring on the jalapeños! This morning I was greeted by the cheery news that my long-time addiction to hot chile peppers may be good for my waistline.

Researchers at the UCLA Center for Human Nutrition found that capsaicin, the chemical that makes peppers hot, raises body temperature. The energy it takes to do so burns calories in the same way as when you exercise.

A mild version of capsaicin, dihydrocapsiate (DCT), was given in pill form to some of the 34 volunteers of the study who were trying to lose weight. The other volunteers got placebo pills. Those who took the DCT with their meals were measured to have expended twice as much energy  after eating than those who took the placebo.

Now that I'm living in Spain, however, finding a hot chile is about as easy as finding a snowball in July. The Spanish hate spicy food! How I long for the hot green chiles that I used to get in New Mexico!

My addiction is such that when a friend went there recently for a visit I begged him to bring some back for me in any form he could find it. Luckily he was able to find some canned varieties, which actually taste pretty good. Still, there's nothing quite like the scent of a fresh roasting green chile. The roasting gives it a slightly smoky flavor on top of the spiciness.

Chiles give flavor to a wide range of healthy dishes, so don't be afraid to use them. They are very high in Vitamin A and Vitamin C, making them a powerful antioxidant. Try making this green chile salsa, which you can use on omelettes, enchiladas, burritos, stews, and many other dishes. Not only does it taste great, but if the scientists are right, it will help keep you slim!

Basic Green Chile Salsa

1 tablespoon olive oil
½ cup chopped onion
1 garlic clove, minced
1 tablespoon flour
½ cup chicken stock
2 cups chopped green chile, roasted, peeled and seeded
½ cup chopped tomato,
½ teaspoon cumin
salt to taste

1. To prepare the green chile you can either roast it over a gas flame or under the broiler in your oven, turning them until the skins turn black all over. Cover them with a damp kitchen towel or place them in a resealable plastic bag for about 15 minutes to help loosen the skin. Then scrape the skins off and remove the stem and seeds.

2. Heat the oil and saute the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes, then slowly add the stock. Add the chile, tomato and cumin. Cover and simmer at least 30 minutes, stirring occasionally. Add water or stock if sauce gets too thick. Add salt to taste. Makes about 3 cups.