vendor Where do you source your peppers in the off-season?

Hopefully y'all can provide some insight here as I have been making calls and haven't really made much headway on this...
First Question:
For all those who don't use a mash for their sauces/salsas/etc. how are you sourcing your peppers in the off-season? Are you buying in bulk in the summer and freezing?
I've been looking around and cannot seem to find anywhere that sells frozen/fresh peppers (other than your standard grocery store peppers) this time of year in the US.
Second Question:
how do you account for the salt/vinegar in a mash? is it that pronounced? I was looking at but am concerned about the salt/vinegar content affecting my recipe already baselined with fresh pepper.
Thanks in advance!