In a medium saucepan, bring water to a boil. Add 1/2 tsp. salt and carrots and cook for 8-10 minutes or until tender. Drain.
In a skillet, cook bacon over medium high heat until crisp. Remove from pan with slotted spoon to paper towel lined plate. Reserve 1 tablespoon grease in skillet.
Saute onions and jalapenos in skillet until softened and golden brown, about 3-5 minutes. Whisk in apricot preserves and vinegar and simmer until smooth. Add the carrots and toss until well coated. Cook for an additional 5 minutes. Season with salt and pepper. Transfer carrots to a serving dish and sprinkle with bacon and extra jalapenos. Serve warm.