In a medium bowl, toss together mint, coriander, flat leaf parsley, red onion, pomegranate seeds, lime juice, lime zest, chillies, tomato and olive oil. Season with salt and white pepper. Cover, and chill in the refrigerator at least 2 hours before serving.
Tip: If you can't find fresh jalape's, use jarred or opt for a fresh green chilli. Unlike jalape's, poblano chillies are mild in heat. If you can't find them.