A saucy, Burnin’ Love affair

They love Elvis and were married in Las Vegas. But Gregg and JoAnn Marsh really named their sauces Burnin’ Love as a testament to their passion for each other, food, and cooking. Gregg, a professional chef who cooked at Morton’s Steakhouse and Legal Sea Foods, developed the recipes. Last March, the Dorchester residents bottled three sauces and a savory jam at a Dartmouth commissary and launched their Burnin’ Love business. There’s the Heartbreak Sauce, sweet and mild, with a roasted red pepper base; Torch-ered Heartbreak, with dried chili pepper extracts; 1919, a smoky, spicy molasses sauce that takes its name from the Boston molasses flood of that year; and Sweet Onion Blues jam, a blend of Maine blueberries and caramelized onions (each $7 for a 9-ounce jar; 1919 is 12 ounces). All made with a hunk of love. Available at farmers’ markets in Davis Square, Somerville, on Wednesdays; Charles Square, Cambridge, on Fridays; and Sowa Open Market on Sundays; South End Formaggio, 268 Shawmut Ave., Boston, 617-350-6996; Savenor’s Market, 60 Charles St., Boston 617-723-6328 and 92 Kirkland St., Cambridge, 617-576-6328; The Spirited Gourmet, 448 Common St., Belmont, 617-489-9463; or go to and at www.burninlovesauces.com.