1 (32 oz.) can crushed tomatoes
1/4 c. chopped green pepper
1 sm. dried hot red pepper
1/4 c. packed brown sugar
1 tbsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1 med. onion, chopped
1 clove garlic, minced
1/2 c. corn syrup
1/2 c. cider vinegar
1/2 tsp. pepper
1/2 tsp. ground cloves
1/2 tsp. mustard seeds

Mash tomatoes thoroughly; place in Dutch oven. Add onion, green pepper and garlic. Remove seeds from hot pepper, crumble pepper and add to mixture. Add brown sugar, corn syrup, vinegar, salt, pepper and spices. Bring to a boil. Boil rapidly, stirring occasionally for 30 minutes or until of desired consistency. Turn into storage jar. Cool, then cover and keep refrigerated. Sauce keeps well for a long time.