Can I get fresh Jalapeno peppers in Ireland? (for salsa salad)

I grow my own Jalapenos and at this time of year mine are only at the seedling stage. In this part of the world you sow them from March to April. In Mexico and southern US states they are in season year round so some shops will have them if they have imported them.

A quick google found this: https://kerrigans.ie/products/jalapeno-75-cents?srsltid=AfmBOooSrB-4OAzqDuFxjI6YrwcnlpDVCl6x9uxoBb-E6JRHw_fpG4Rg

They do nationwide delivery.

Yeah, the ones on the right are jalapeños and they're the most common ones you'll see in the mixed chilli bags in Irish supermarkets, Tesco also do green, red and birds eye chillies, which are very different. You'll never see jalapeños sold in a bag marked "Jalapeños" here because they're often mixed with Fresno or other varieties, but as I said, generally the green ones in the generic supermarket mixed chilli bags here are jalapeños.

They don't have a particularly unique taste, imo. I don't even find them particularly hot. For a bog-standard "starter" salsa (which is what I assume you're making, no offence), I'd be focusing more on the heat than the flavour of the chilli. Get your flavour from the rest of the ingredients.

Also no offence, but it's pretty hard to get a salsa wrong - what didn't work, exactly?

Not for putting in salsa, though.

Both have their place in the kitchen, but they're by no means interchangeable.

Are these the boys you're looking for? Buy 'em regularly in SuperValu for my veggie soup.

I figure I must be missing something?

Garlic and coriander, for a start. I'd also be willing to bet you didn't add enough lime juice or salt either - you need to constantly taste and adjust with salsa. Were your tomatoes nice and ripe too? (Easier said than done at this time of year.) I tend to prefer good cherry tomatoes for salsa than bigger varieties. Also, did you have any chilli in there?

Ripe meaning ripe. Nice, firm (not hard, not soft), deep red, glossy ones. On the vine, ideally.

Plenty of lime juice and salt - this will depend on the quantity you're making, obvs, but as I said - taste, taste, taste and then taste again.

I don't add cider vinegar to my salsa but I can see how a dash might lift a very bland one. The acidity from the lime should be enough, though.

Cumin is key for Mexican cooking, but, again, I don't put it in my salsa.

Chilli is non-negotiable. No point in trying to make Mexican salsa without it. As I said, most of the larger green chillies in those supermarket mixed bags are Jalapenos or Fresno chillies anyway. If in doubt about the heat, use my very scientific method of cutting the stalk end off and licking it to check. I haven't seen a Habanero or Scotch Bonnet in any of the standard supermarket mixes in ages, but if you do get one, maybe don't use that.

Coriander is also non-negotiable, imo.

And fresh garlic only. That puree mix you get in the Asian shops is fine for the likes of a curry where you have loads of other strong elements going in and getting cooked out, but a salsa stands on the quality of its handful of raw ingredients, so use the proper stuff.

If you repot the coriander it should last a good while. They tend to be very pot-bound and stunted in those tiny pots. Put it outside in summer and it will thrive.

I love the huge bunches of coriander from Asia Market. They're €1.99, the size of a small bouquet of flowers, and I treat them the same - trim the stems and keep them in a glass of water. They last for weeks.