Spicy Conch with Tomato Sauce

The first step is to take the conch meat and use a mallet to gently pound it until it becomes soft and pliable. Then, chop the conch meat into small, manageable pieces. Next, place these pieces in a bowl and add a squeeze of fresh lemon juice - this will help to tenderize the meat further. Set the conch meat aside for now.

In a separate pan, heat some oil over medium heat. Add the minced garlic and sauté until fragrant, then add the chopped onion and cook until translucent. Add the sliced green and red bell peppers, diced celery, and sautéed mushrooms to the pan. Continue cooking these ingredients until they are all tender.

Mix in a can of crushed tomatoes, the savory sauce from a bottle, ketchup, and a spoonful of sugar. Add some heat with the red pepper flakes, salt, and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally throughout.

Once the skillet mixture has finished cooking, add the conch meat back into the pan and continue to cook for another 10 minutes. Be careful not to overcook the conch, as this can make it tough and unpleasant to eat.