Mix it with some balsamic vinegar and use it as a condiment sauce for meat or salmon.

Expanding on Michael's suggestion, I think a good hot pepper jelly could be used in place of mustard on many sandwiches - I'm thinking turkey especially. It could also become the base of a glaze.

Hot pepper jelly rocks a peanut butter and jelly sandwich. See Michael's note about proportion.

I just got some Christmas cookies from my Mom-in-law that used spicy pepper jelly. You know those little cookies with a thumbprint of chocolate in the middle? Like that, only with a little spoon of jelly. The water in the jelly evaporated out a little so it was a thicker gel that kept just fine in a tin on the counter.

Good stuff!

Melt 3 T. hot pepper jelly over very low heat or in the microwave. Don't let it burn. Off heat, stir in 5 T. sour cream until thoroughly blended. Use to sauce grilled or roasted pork tenderloins or chicken breasts.

I use mine mixed with blackberry jam as a sauce to cook my homemade meatballs in the crockpot with. The meatballs are super easy, hamburger meat, onions, breadcrumbs, raw egg, worchestire, pretty much whatever you want, mix together, roll into meatballs and bake at 350 for 15 min or so so they are staying together and then put in crockpot with the pepper and blackberry jams for a few hours....every time I have made these they are first to go at party. So easy and so good!

Glaze for a ham!

Roasted potato spears, with sour cream. I usually use Indian sweet hot pepper jelly, but home made would be delicious!

Cornbread. I've made a fantastic pepper jelly just by using the recipe that comes with the Certo pectin package. But I use fine diced red and yellow bells for color and a mix of jalapeno, serrano and habanero for heat. No food coloring, that green stuff you find at the store is gross. I'm not ashamed to say I sometimes eat it out of the jar with a spoon!