Heat the oil in a Dutch oven or heavy pot. Sauté the onion and garlic. Add the tomatoes and peppers, and cook, stirring to combine.

Add the conch, hot sauce, and tomato paste. Add 1/2 cup water (about 120 ml). Adjust salt to taste and simmer on very low heat for 10 minutes.

Serve hot. You can serve it with white rice or fried plantains (tostones).