Well @CatfishKev, as planned, tried some without roasting and peeling first.
Result: FAIL!!
I decided to do some similar to how I’ve done jalapeños in the past. Basically pickling them under high pressure with the skin on (and no roasting). It seems like the Green Chili skin is significantly thicker and more durable than it is on a jalapeño. The result was a strange texture that tasted OK, but was sort of weird to eat.
The ones that I roast and then jar/can, I’ll generally use as an additive to other foods throughout the year (eggs, salads, sandwiches, cheeseburgers, etc.). I think skin off is better. 😉