Cherry tomatoes work just as well, you'll just have more peeling to do. Which the freezing will take care of.

Food processor will chop, but it might chop too small for what you need. You'll find that you can chop just as well with a good sharp knife.

A bowl full isn't many, unless you are trying to eat them all. Most tomatoes, cherry sized also, will keep for a few days. Don't refrigerate them, just keep them at temps between 55-70 degrees. Watch them for getting so soft, if they're not soft, they will keep for another day or so.

You can process 1 pt at a time, if you need. Just use a smaller WB pot. You will still need to process the same amount of time, but it can be done. OF course, PEPPERS need to be pressure canned.

Can i just chop n measure n freeze?

Yes.

Can i use cherry tomatoes?

Yes but it is a different consistency.

Can i also chop n freeze my bells n hot peppers?

Yes. I spread them out on a cookie sheet to freeze a bit and then bag but if you pre-measure them you don't even need to do that.

Would i drain before freezing or afterward?

For salsa? Tomatoes - after thawing.

do I need to peel tomatoes?

It is recommended but is almost impossible with cherry tomatoes so many don't. Recommended because a) removes primary source of bacteria and b) gives better mouth fell and consistency without the peels. If you don't mind the bits of peel in the salsa then you can skip the peeling with cherries. As they thaw you'll find you can pick many of them right out anyway.

The most important part of making salsa is using an approved and tested recipe. If planning to can it for shelf storage, that part is mandatory for safety.

Dave