In a skillet over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels.

In the same skillet, add the chopped onion and jalapenos. Sauté until the onions are translucent, about 5 minutes.

In a pot, combine the sautéed vegetables, crispy bacon, brown sugar, apple cider vinegar, garlic powder, and black pepper.

Bring the mixture to a boil over medium-high heat. Reduce heat and simmer for about 30-35 minutes, stirring occasionally until thickened.

Remove from heat and let cool slightly. Transfer to a jar and store in the refrigerator for up to 2 weeks.