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Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce. Halve, peel, and thinly slice onion; finely dice some of the slices until you have ¼ cup (½ cup for 8 servings). Roughly chop cilantro, including tender stems. Dice tomatoes into ½-inch pieces. Quarter lime. Halve, deseed, and slice green pepper into strips. Peel and finely chop garlic.