Start by heating 3 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
Add the chopped red onion to the skillet and sauté for about 3-4 minutes until translucent, then stir in the mashed garlic and salt.
Add the diced bell peppers to the skillet and cook for another 5 minutes, stirring occasionally until they soften.
Add the conch to the skillet, cooking for about 5-7 minutes until it becomes opaque.
Pour in the tomato sauce and hot sauce, mixing well to combine all the flavors.
Cover and let the mixture simmer on low heat for about 15-20 minutes, then garnish with fresh parsley and lime wedges before serving.
