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Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Zest 1 tsp zest from lime, then cut into quarters. Peel ginger, then mince or grate until you have 1 TBSP (save the rest for another use). Mince or grate garlic. Thinly slice chili, removing ribs and seeds for less heat.