Guajillo peppers are second to jalapeno if we're talking about chilies used in Mexican dishes, but are also commonly used in Southwestern cuisine. Hence, their ground or powder form is among the best Hungarian paprika substitutes.

“Regular” paprika, also called American, sweet, basic, or Domestic Paprika, is what’s found in most grocery stores. It is gentle and earthy with an unassertive flavor. Regular paprika is never smoked. It makes a terrific backdrop for more strongly-flavored ingredients, so it’s often used as a flavor base in dry rubs or blends. It is often favored for its ability to deliver a bold, red color. 

Paprika powder and chili powder are not the same, although they are both spice blends commonly used in cooking. The main difference lies in their ingredients and flavor profiles.

Whisk the Ingredients. Add all of the ingredients to a large bowl. Whisk them together until the chili sauce is nicely uniform and all of the ingredients are mixed through. You can also use a blender or food processor, but a whisk is usually sufficient.