I think its a pretty A-Typical Scotch Bonnet sauce from that region. Personally I dont like any sauces that are ground smooth, I like a sauce that has chunks of peppers, I want to see the chunks and I dont mind the seeds. I have a Caribbean Restaurant a mile from my house and the owner is from Jamaica and I can tell you when she makes a sauce its the exact same way.
Typically when they make a sauce they will use a hand crank food mill to grind the peppers up giving it that small chunky consistency that people of that region have grown to love.