Grilled Broccoli with Chipotle-Lime Butter

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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6 Tbsp butter, softened
1 lime, zested and juiced + additional wedges for serving (optional)
I chipotle chile, rehydrated in hot water
1 tsp honey
1 garlic clove, minced
3 heads of broccoli, cut into florets
Olive oil, for spraying or drizzling
1 cup queso fresco, crumbled


Heat grill to medium-high. Stir together all ingredients for the chipotle-lime butter and add a pinch of salt and pepper. (Or give it a whirl for ~10 seconds in your small chopper/food processor).

Spread broccoli on a large baking pan and drizzle/spray with olive oil. Season with salt and pepper and then transfer to the heated grill.

Grill ~10 minutes, flipping or stirring halfway through – the pieces should have nice grill marks but not be too charred. Transfer to a serving bowl and top with spoonfuls of chipotle-lime butter (I only used half the butter and refrigerated the rest). Serve warm, topped with crumbled cheese.

Yields: 6 servings

Adapted from