By the name of the salsa you already know that is Yucatecan although this recipe and this tradition is very different. When talking of Yucatecan food normally typical Yucatecan ingredients are used but this salsa is the exception because it is prepared with European ingredients... in fact the only Mexican ingredient that figures in the preparation is the epazote.
To make the things stranger the white salsa from Yucatan is only used to bath a Yucatecan dish known as stuffed cheese. The curious thing about this dish is that it is prepared with Dutch cheese and is filled with beef picadillo. Definitely a dish that is not very Mexican however the objective of this whole preparation is to present to the diner a good combination of European ingredients with a Mexican touch.
The white salsa from Yucatan is peculiar because it is thick and contains whole olives and capers. Its flavor is delicate and although it is only used in the stuffed cheese it could also be used to sauce up a white fish.
About the Recipe
Making the salsa is not difficult, it only is a bit laborious.
The salsa is prepared with olives and they have to be bought unstuffed and preferably pitted.
To thicken the salsa wheat flour is used and it cannot be substituted for maize flour because it will distort the flavor of the whole preparation.