Hot paprika is something you're more likely to come across in an authentic Eastern European, Portuguese, or Spanish recipe. And like all peppers, what constitutes hot is subjective and can also vary from one type of paprika to another.
Finish off with 2 tablespoons of light soy sauce, and you’ve got a delicious jar of homemade chiu chow oil! (Feel free to re-season with up to a teaspoon of additional salt if needed. You may want to wait until it’s cooled first to get a more accurate read on the flavor.)