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Wash and dry all produce. Core, deseed, and thinly slice poblano. Finely dice tomato. Finely chop cilantro leaves and stems. Halve, peel, and thinly slice shallot. In a medium bowl, combine half the shallot, vinegar, 1 tsp sugar (1½ tsp for 4 servings), and salt. Set aside, stirring occasionally.