To make the chilli salsa, heat the olive oil in a pan and gently cook the chilli, the peppers and the lime zest for a few minutes until soft.
Remove from the heat and stir in the chilli sauce and mint.
Season with salt and pepper and put to one side.
Preheat a barbecue, griddle or cast-iron frying-pan.
Make a cut down the centre of the squid and open it out flat.