While the tomato mixture is cooking, on the other side preheat a large griddle pan to medium heat for 3 minutes. Add chile ancho, guajillo or California, and japones peppers to the hot griddle. Toast the peppers for no more the 3 to 4 minutes, turning often, or they will burn and become bitter. Remove from heat and transfer to pot with hot water. Turn the heat slightly to bring to a boil. Reduce heat and cook for another 6 to 8 minutes. Drain the water and transfer the peppers to the blender. Let cool for 10 minutes.