I would roast the green ones and then freeze em. If you freeze em fresh, they'll be mushy when you defrost them. By roasting em they will ready to use in a salsa etc when you defrost em. They'll be mushy as well, but at least they'll be roasted. Sometimes they turn red after they have been picked, but that's not a guarantee. They may turn red off of the vine, but they can also mold from the inside and spoil.
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Miss You, Marty! RIP