1
Arrange rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and cut half the onion into ½-inch wedges; mince a few wedges until you have 1 tsp (for 4 servings, cut whole onion into wedges; mince a few wedges until you have 2 tsp). Cut tomato into 6 wedges (12 wedges for 4). Finely chop cilantro. Peel and mince or grate garlic; reserve ¼ tsp (you’ll use it in step 4). Quarter lime. Mince chili.