Making Pomegranate Salsa is straightforward. Just follow these simple steps:

1. Prepare the Pomegranate: Cut the pomegranate and extract the seeds. Be careful to avoid the bitter white pith.

2. Dice the Cucumber: Chop the cucumber into small, even pieces for a nice crunch.

3. Chop the Onion: Finely chop the red onion. If you find raw onion too strong, soak it in cold water for a few minutes.

4. Mince the Jalapeño: Remove the seeds for less heat, or keep them if you prefer a spicier salsa.

5. Chop the Cilantro: Fresh cilantro adds a bright flavor; chop it coarsely.

6. Combine Ingredients: In a mixing bowl, combine the pomegranate seeds, cucumber, red onion, jalapeño, and cilantro.

7. Add Lime Juice: Squeeze the lime over the mixture for acidity and flavor.

8. Season: Add salt and pepper to taste. Adjust the seasoning as desired.

9. Mix Well: Stir the ingredients together gently to combine everything without breaking the pomegranate seeds.

10. Chill (Optional): For enhanced flavor, let the salsa sit in the refrigerator for about 15 minutes before serving.