Because it goes from a little nub to a jalapeño looking thing in a couple of days.
"Meh!" you say. You've seen much cooler peppers and you can buy those at a supermarket.
Then it starts to rebel against smooth supermarket jalapeño stereotypes:
Same pepper, a week later. Corked all to heck and about twice the size:
Then it gets even cooler...but you'll have to wait. This plant just finished fighting off the mother of all aphid infestations, so it's running behind on production.
Edited by Slug, 02 August 2017 - 01:18 AM.