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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.
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.
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.
Remove from the heat. Serve garnished with parsley and lemon wedges, and your choice of white rice and/or tostones.