Hunan hand. It’s serious. So serious in fact that I will reference this scholarly medical definition. I am shocked that more bloggers have not spoken out about this condition sweeping through kitchens all over the world. Well, I am a hunan hand survivor and this is my story.
A few weeks ago I was spending a nice afternoon with my lovely friend Christine. We started talking about a sushi-making party she once threw, she reminded me that I had sung “Grandma Got Runover by a Reindeer” at Karaoke, and I recalled that JD and I had been 3 hours late to the party – because I had hunan hand.
HH (as I like to call it) is a chili burn that you get after handling hot peppers – the capsaicin from the peppers causes skin to have an [often intense] burning sensation. On that fateful night, JD and I had been making hot pepper jelly to give away for Christmas. I had minced over 1lb of jalapenos… the resulting HH caused us to try soaking my hand in milk, water, and even vodka! Let me tell you, it was a waste of perfectly good vodka. After lots of fretting (by me), drinking (by JD), and googling (by both), we reasoned that the only thing that could make HH go away was time. Hence being 3 hours late for the party, missing all the sushi making and arriving only in time for the sushi eating, and obviously, the karaoke.
Although I survived that incident relatively unscathed, I never looked at a hot pepper the same way again. Do yourself a favour – wear gloves, or at least remember to periodically rinse your hands in cold water.
This recipe comes from Gina at Skinnytaste and made a terrific summer meal – would probably also make a great party dip. Next time, I’m going to add some minced garlic.
Mix well and allow the flavours to combine in your fridge for a minimum of one hour
Highly customizable – could add black beans, corn, other seafood…yum!