Put the oil, paprika and turmeric in a measuring cup or jar and mix to combine. Set aside.
Drain the tomatoes and put them in a heavy bottom pot (If you’re using fresh tomatoes, peel them then cut them in half and squeeze out their juice, before you put them in the pot). Add the garlic and bring to a boil.
Lower the heat to medium and continue to cook until all the liquid evaporates, about 20 - 30 minute, stirring occasionally. Press the tomatoes with a wooden spoon to squeeze out their juice.
Meanwhile burn the peppers on the burner over high heat, flipping them occasionally to make sure that their skin is burned. Let them cool for 5 minutes, then peel their skin and discard. You should wear latex gloves when you handle the spicy peppers (you can get burns from the seeds). Trim the tops and discard. Cut the peppers lengthwise and remove the seeds (don’t rinse the peppers in water, you can wipe the inside with a paper towel). Cut the peppers into strips and add to the tomatoes.
Using a potato masher, mash the tomatoes every now and then. When most of the liquid is gone, lower the heat to low and continue to mash every now and then.
When all the liquid is gone pour the oil mixture in. Add sugar and salt, and mix. Simmer uncovered for 1 hour, stirring occasionally to prevent the tomatoes from scorching. Cook until the texture resembles a jam. Taste and add salt if necessary.