1teaspoonof hot sauce of your preference, (or more, to taste)
Some parsleyas garnish (optional)
2limes cut into wedges
Clean: Clean and slice/mince the conch meat according to your preference.If slicing, do it against the fibers, meaning slicing as you would a sausage.
Sautee: In a deep pot, heat the oil over low heat. Cook and stir the onion and garlic until the onion becomes translucent. Season with a teaspoon of salt, stir in bell peppers and cook covered for a minute. Stir in the conch and mix to combine.
Simmer: Pour in the tomato sauce and ¼ cup of water and mix well. Simmer over medium-low heat until it breaks the boil (about 5 minutes).Season with salt and hot sauce to taste.
Serve: Remove from the heat. Serve garnished with parsley and lemon wedges, and your choice of white rice and/or tostones.
The database used to calculate the nutrition facts does not list conch so I used snails, bear in mind these are very rough approximations at best.