In a medium bowl, gently toss pomegranate arils, cilantro, onion, and jalapeño.
In a small bowl, whisk lime juice, oil, and honey briefly to combine. Pour over pomegranate mixture and stir to incorporate evenly.
Serve immediately or chill for at least an hour, if you have time. Can be made ahead, covered and refrigerated, for up to 1-2 days.
Pomegranate arils: To make prep faster, instead of purchasing a whole pomegranate and removing the arils yourself (like we show you in our post How to Open a Pomegranate), look for cups of pomegranate arils in the refrigerated section of your grocery store's produce department. If purchasing whole pomegranates, note that each one (depending on size) should typically yield around 1 - 1 1/4 cups of arils, so you will need to purchase at least two for this recipe.
Jalapeños: Jalapeños vary somewhat in their level of heat. This salsa isn't meant to be particularly hot, but you can adjust its spiciness somewhat, according to how hot your particular jalapeño is, and how much of it you use. To add a lot of heat, do not remove the inner ribs and seeds. When handling jalapeños, it's a good idea to wear disposable gloves, and be very careful that you don’t touch your eyes, nose or face while you’re working.