1
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce.
Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. Dice tomato. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice poblano into strips.
4 SERVINGS: Adjust racks to top and middle positions. Thinly slice whole onion; finely chop a few slices until you have 3 TBSP.