You don't have to but it is recommended - especially for whole ones. Reason is they get tough and chewy, can turn bitter, not to mention that the skin is the primary source of bacteria and contaminants. And the oven roasting gives them a nice added flavor.

When doing whole ones I roast and peel, with slices/rings I don't. Try both ways and see which you prefer.

Dave

PS: Wear gloves!!!!

I will try the roasting first. I only have enough for about 2-3 pints right now. Just an experiment.

Well...............That was a disaster. Apparently this particular variety does not peel well after roasting. Gonna just try piercing and pickling whole with skins on. For now, I just froze the ones I roasted. Will still be good in other applications. Now I just have to wait until I get enough to try another batch. Come on Peppers!