What do you mean 4-5 pods every couple of days? There is no need to pick them the first day they turn a ripe color. Some people suggest that encourages the plant to grow more but this isn't the case. The plant will grow more either way because it is no longer investing energy in increasing the size of as many pods and had been growing sites (forks) to start new ones already.
Besides, the tastiest a pepper will be is if you let it sit until the flesh starts to soften up a little, the last stage of ripeness. You practically stop the enzymatic action that causes this stage by freezing them, but of course once they reach that stage they should be frozen if not used right away to preserve them because from that stage to starting to rot only takes another week or so (varies a little by species, humidity level and temperature).
Then again, I don't know how hot nor how much sauce you want to make. It is likely the earlier ripening ones would rot before you amassed a hundred at this rate, but I would at least leave them out of the freezer and ideally on the plant until the last stage of ripeness, with the exception that this can add a lot of weight to the branches so consider how much stress they can take.
