All types of paprika are made from peppers belonging to the Capsicum annuum family. However, hot paprika is made using spicier peppers and will include the inner piths.
Next, add the last ¾ cups of oil to the saucepan to heat through. Too much oil early on in the process makes it more difficult to evenly fry the garlic and chilies, which is why we started with only 1/2 cup.