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Wash and dry all produce. Core, deseed, and thinly slice bell pepper. Halve and peel onion. Thinly slice one half; finely chop other half. Zest lime until you have ½ tsp (1 tsp for 4 servings); quarter lime. Halve jalapeño lengthwise, removing ribs and seeds first for less heat. Thinly slice one half; finely chop other half.