2 cups diced fresh plum tomatoes

1-1/2 cups diced red bell pepper

1-1/3 cups chopped onion

2 large jalapeno peppers, seeded and diced

1 (14.5-ounce) can plum tomatoes, undrained and chopped

6 garlic cloves, minced

3/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1/4 cup fresh lime juice

2 tablespoons finely chopped fresh oregano

2 tablespoons balsamic vinegar

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 (5.5-ounce) can no-salt-added vegetable juice

Combine first 6 ingredients in a large bowl; toss gently. Combine cilantro and remaining ingredients in a small bowl, and stir well. Stir cilantro mixture into tomato mixture. Chill.

1 ounce dried chile arbols, seeded

1/2 cup boiling water

3 cups chopped onion

1 cup water

1/2 cup chopped tomatillos (about 2)

2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1/2 teaspoon salt

3 garlic cloves

1 (8-ounce) can tomato sauce

Combine chiles and boiling water; let stand 30 minutes. Drain.  Combine chiles, onion, and next 6 ingredients (onion through garlic) in a medium saucepan. Place over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove from heat; cool 15 minutes. Place onion mixture in a blender or food processor; process until blended (do not overblend). Add tomato sauce; stir well.