where she posted a recipe that was supposed to be from Laura Bush's kitchen for "Slim Jim Gravy." I was unable to follow the link to the site which was clearly a satire site. And there were several thing in the recipe that were obviously not something any serious culinary arts devotee would be able to stomach. You can check out the post itself
4 ripe avocado (soft but not mushy)
1 medium brown (or sweet, Imperial Valley Sweets being best) onion
4 serrano chiles
1 to 2 limes
That's really all you need. Any more ingredients will clutter up the palette.
Take the avocados, cut in half, take out the seed (and throw that thing away, it is total rubbish that leaving the seed in will keep your guacamole from turning brown. airtight containers, that's what stops brown, lime juice, that's what stops brown) scoop out of the skin and into a large mixing bowl.
Peel and finely dice the onion. I like to go about halfway between a 1/8 inch dice and minced for the size. I likes mine chunky. Put it in the bowl with the avocado.
Cut the serranos in half and remove the pith and the seeds (if you're a chili burn junky leave as much pith and seed in as you want to do, just remember that the degree of chili heat will grow exponentially overnight) and mince (I use a hand chopper for speed's sake)
Dice the tomato about 1/4"
Juice the limes on top of everything and using a potato masher mash the hell out of it.
Stop when you want to. I like to have chunks of avocado mixing in with the tomato, onion and chile bits so I usually quit before it reaches mush stage.
That's it. That's Guacamole. If you make your own tortilla chips (cut into wedge shapes and deep fry at 380°) you have the ultimate. Guacamole is also wonderful on toast, crackers, hamburgers, hot dogs, tacos, enchiladas, you get the picture. Best wishes in your endeavors. I, as ever, stand at the ready to give any continuing advice or moral support through the comments section should it be required.