I would definitely characterize this sauce as an onion sauce first with some after thoughts of smoke and spice. Picture a soft fried onion, definitely not caramelized, just a bit soft with plenty of remaining onion flavor mixed with some smoked jalapeno peppers. It is almost like a jar of oniony jalepno poppers without the cheese of course.
It is an assertive sauce that I feel goes best with a savory dish without a lot of competing strong flavours, goes well on a steak sandwich, not so well on a samosa.