I made one change to the original recipe, and that is only because I was doing it from memory - I didn't have the recipe in front of me when making the butter. I omitted the honey, but actually, I am glad I did. The butter was just perfect without it. To see the original recipe, check out the above link to Shawnda's blog, Confections of a Foodie Bride.
- 6 tbsp butter, softened
- 1 clove garlic, minced
- Zest and juice of 1 lime
- 1 canned chipotle pepper, chopped
- 1 tsp adobo sauce from the can of chipotle peppers
- 1 large head of broccoli cut into large florets (tip - keep one side flat when cutting - it will make it easier to grill)
- Olive oil
- Optional: crumbled fresh cheese; I used ricotta salata. The original recipe calls for queso fresco but my store did not have it in stock.