Combine all ingredients less the cream cheese in a medium saucepan. Cook mixture over medium-low heat, stirring occasionally until the mixture has reduced by half and thicken, about 25 - 30 minutes.
Turn off the heat and let it cool.
Pour hot pepper jelly over the cream cheese brick and serve with crackers or mini tartlets.
If not using immediately pour the mixture into a glass jar and store in the refrigerator for up to three weeks.
If you want to add more heat you could add a jalapeño pepper, crushed red pepper flakes or cayenne pepper.For the mini tartlets, I used store-bought pie dough. I cut it with a round cookie cutter and arrange the rounds in an ungreased mini muffin pan. Then baked them for 10- 12 minutes at 425ºF.