Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for chicken or pork: Melt it, then brush it on the meat before roasting or after grilling.
Classic extra-virgin olive oil gets a kick from spicy habanero chiles and tart lemon zest in this recipe from Dave DeWitt's "The Complete Chile Pepper Book."
Also Try: Oregano-Garlic Green Chile Vinegar
Bring some island flavor to your standard pork chops. Pureed pineapple chunks and traditional jerk flavorings act as the marinade. The chops are then seared along with some pineapple slices until golden brown.