We get sachima from time to time (maybe once every couple of months).
There are three of them, sizzle, frizzle, and drizzle.
It’s some of the most fun I have. 
What is that?
That’s part of it. The rest of it is that the peppers need to be left on the plant longer in order to get ripe; which may result in less total crop from that plant, and which definitely results in them requiring longer season, more time using field or greenhouse space, and irrigation water if needed; plus which, the skins soften as they ripen, and become not only more vulnerable to shipping and/or packing damage, but also more vulnerable while still in the field to diseases, injury, and/or sunscald. A pepper that was a first when mature green risks becoming seconds or compost by the time it’s ripe.
(You can compromise by harvesting at “suntan” stage. Peppers harvested when they show ripe color over a significant portion of the skin but that are still partly green will ripen fully in storage if stored in the right temperature range.)
Anybody looking at my grocery cart would probably conclude that I eat no or almost no vegetables.
That’s because I grow them; and stock the freezers.
(I like horseradish. I’m very gradually educating myself to hot peppers, and have made it to about the point at which I like pepperjack cheese (tiny bits of jalapeno embedded in a fair amount of cheese). I’m not up to wasabi.)
Grocery shelf space is at a premium. If it doesn’t sell, it’ll be replaced with something that does. You may not be buying much giardiniera, but someone is. Maybe @Joey_P can give more details about how many oddball products have to sell.
Try it with bacon fat. {{swoon}}
I keep ghee around, but rarely use it except for making popcorn. It does make nice popcorn. 
I like goose fat for popcorn, too.
That was the point. They have no heat, and are thus the only peppers with no redeeming value. Other peppers taste like peppers, but at least have heat.
I was pleasantly surprised to find it at Costco. An oversized bottle for an undersized prize.
I have a difficult time finding it around anymore, but I love Vermont Creamery’s cultured butter. Last time I bought four packs through Amazon. I just love cultured butters compared with the non-cultured type. There’s always the Kerrygold unsalted (the salted does not contain cultures), but I like the Vermont Creamery a little better. Sometimes I’ll get one of the European ones, but I like to have cultured butter for when butter flavor is front and foremost, like on toasted (or untoasted, for that matter) bread.
I always need fish sauce (Tiparos or Red Boat), soy sauce (Japanese and Chinese types) and oyster sauce on hand.
Scandinavian Rye Crispbread
Tabasco-flavored sardines
Saint Agúr blue cheese (though my local grocery has stopped carrying it–I need to find a new source.)
Brown Sauce (like HP; currently I have the Irish YR sauce.
Atta flour (a type of Indian whole wheat flour that is more finely milled than its American counterpart.)
I like it, too.
I should also mention that Graza olive oil is not cut with any other oil. 100% Spanish olives.
The market near my house sells large cans of it so you can refill the bottles.
The last couple of weeks suggest that I’m one of the few people who want loose bean sprouts. Most of the stores in my area now only sell packaged sprouts in either 9oz or 12oz bags. In the summer, I make a lot of tomato beef chow mein, and I like to use about a pound of sprouts per batch.
My store has about 14 options for diced chili peppers. Several different brands and sizes. What the hell?
There is ONE choice for whole chilis. Ortega, Big Ass Can that one dude couldn’t possibly eat in less than a week. I found out that they will freeze, but after thawing them, stuffing them with cheese will tend to shred them. I’ve learned to become a Cheese Da Vinci to match the shape of the chili.
Same problem with Jack cheese. Buy a tiny little overpriced Lego brick, or get the 4 pound Breeze-Block which the dogs end up eating most of when it goes moldy.
It’s a conspiracy against Chili Rellenos!
I have found that a stick or two of string cheese works quite nicely when you’re making chiles rellenos. They’re already portioned and wrapped, and you use as many as you desire to fit into whatever chiles you’re using, whether canned or fresh.
Either we’re talking about completely different things here, or you guys are all nuts! 
Green bell peppers are an essential part of one of the most common basic pizzas (pepperoni, mushrooms, and green peppers). In raw form, they’re delicious in many salads, like a basic Greek salad along with feta cheese, red onion, cherry tomatoes, and black olives, or the slightly more elaborate horiatiki, or Greek Acropolis salad. Green peppers in all of 'em! My local supermarket makes a delicious Greek Acropolis salad with a tangy Greek yogurt dressing instead of olive oil, and lots of green and yellow peppers complementing all the other lovely ingredients. 
Green bell peppers are great! Definitely indispensable in a Greek salad, but they add crunch to most anything they’re in. They’re also good as part of a veggie platter, with dip. If you’re looking for a capsicum taste, they won’t have it, but they’ll have as much crunch as celery, and you won’t have to dig their strands out of your teeth afterwards.
Let me tweak that for you:
It’s a conspiracy against single people cooking at home.
AND Chili Rellenos!
Fantastic idea. Thank you!!
True. But sponging the sorrow from your soul will take all night.
Yes, raw green bell peppers are the only peppers i can eat. The others are all revolting, including cooked green peppers, yellow and red bell peppers, and the assorted hot peppers.
I think the raw ones also taste terrible. I cannot count the number of people who assure me that if I don’t like raw green bell peppers, I will love cooked red peppers, or vice versa. NO. May the rest of you enjoy them in good health, but I just don’t like them.