In a medium stockpot, combine the peppers, cider vinegar, white vinegar, onion, garlic powder, cumin, mustard, turmeric, salt, clove, allspice, and sugar.
Put the lid on the pot, bring the mixture to a simmer over medium heat, then simmer the sauce for 20 minutes.
While the hot sauce is simmering, prepare the water bath canner. Fill it halfway with water and put it on the stove to simmer. Check two half-pint jars for any nicks or cracks, wash them in hot soapy water and rinse them in hot water. Keep the jars hot until it's time to use them. Wash the lids in hot soapy water and rinse them.
After 20 minutes, remove the pan from the heat and puree the pepper mixture. You can use an immersion blender or ladle the mixture into a blender to puree it.
Pour or ladle the hot sauce into the prepared jars, leaving 1/4 inch of headspace. Remove the air bubbles with a bubble remover tool or chopstick and recheck the headspace. Wipe the rims with a clean cloth, put the lids on the jars and screw on the bands. Place the jars in the prepared hot water bath canner, making sure that the jars are covered by at least an inch of water.
Put the lid on the canner and bring the water to a full rolling boil. Process the jars for 10 minutes, adjusting for altitude, if necessary.
Arrange a folded towel on the counter or table. Remove the jars, using a jar lifter, and place them on the towel. Let the jars cool for at least 12 hours.
Once the jars are cooled, remove the bands and check the seals. If any jars failed to seal, put the in the refrigerator to use first. Wipe the jars with a clean cloth and store them for up to a year.