Finally remembered to ask, lol. And there are no actual "measurements", ha! But here goes anyway:
1 med. avocado
1 small tomato
lemon or lime juice, just a touch (prevents browning of avocado, if that bothers you - but don't use too much, don't want to 'flavor' it with citrus)
garlic (either garlic salt or a smashed clove)
cilantro (ick, but...hehe, some people like grass)
Put about a half-inch of water into a shallow pan and bring to slight boil. Put the tomato in there and keep moving/rolling it around - you don't want to cook it at all, just get the skin malleable so you can peel it off more easily.
Finely dice 2 or 3 slices of the peeled tomato.
Split avocado in half, remove the pit, spoon out the meat into a mixing bowl and mash it. Add the tomato and a few dashes of salt (to taste). Mix together and refrigerate for about a half-hour or more. That's all there is to it, nothing fancy, just typical Mexican guacamole.
If you go for any of the optional things, add those in the mixing bowl as well, before refrigerating.
I like plain ol' restaurant style tortilla strips or chips for dipping.