Pour the cleaned snails into a saucepan on medium heat, add the dried thyme, salt, onion purée, stir and let it cook for 20 minutes.
Heat vegetable oil in a saucepan and sautée the cooked snails for 2 minutes and take them out.
Add the fennel seeds, stir, then add the onion and stir until translucent.
Add the chopped tomatoes, scotch bonnet pepper, stir and let simmer for 3 minutes.
Add the fresh basil, salt, stir, then add the carrot, sautéed snails, stir and let simmer for 5 minutes.
Add the green, yellow and red bell peppers, stir and let simmer for 2 minutes.
Spicy snail sauce ready to serve.